Mulled Apple Chutney
Homemade chutney is worlds away from the shop-bought kind in terms of flavour. Here we are using apple, orange, cinnamon, cloves, onion and sugar for flavour, along with a touch of red wine vinegar to add a nice tang. This chutney is easy to make and it is great served anytime, especially during the cooler months of the year. Why not get the kids involved in making this? They can paint jars or apply glitter, then you can give some of this delicious mulled chutney to your family or friends for Christmas or another occasion. The fresh flavours are evident in every mouthful of this incredible chutney.
So how are you going to serve your homemade chutney? Well, one popular idea is to butter some toast or crackers, then add slices of English cheddar cheese. Top these taste starters with some of the chutney and perhaps a decorative sprig of mint. Chutney is also good with cold cuts of meat, or you can add it to sandwiches with leftover pork or chicken. Chutney recipes originated as a way of preserving seasonal gluts of fruit.
Although you can eat this chutney as soon as it is made, you can also keep it in sterilised jars for up to a year, as long as you seal them properly. Many people prefer to wait a few months before eating the chutney because the vinegar flavour will have mellowed out a bit. If you plan to make a batch ahead, open a jar after a few weeks and run a spoon along the top. If it leaves a trail and no excess vinegar runs into the train, the chutney is ready to eat.
- Zest and juice of 3 oranges
- 1 cinnamon stick
- 3 cloves
- 3½ fl oz (100ml) apple juice
- 7 oz (200g) white sugar
- ½ finely chopped yellow onion
- 10 peeled, cored Granny Smith apples
- 1 fl oz (25ml) red wine vinegar
- Bring the orange zest and juice, cinnamon, cloves and apple juice to a boil in a pan.
- Turn off the heat and let the mixture cool.
- Cook the sugar in another pan over a medium heat until it is light brown caramel.
- Now add the onion to the caramel.
- Cook for 2 minutes.
- Add the apple and cook for 5 minutes.
- Stir in the red wine vinegar, then turn the heat down.
- Strain the infused juice.
- Stir it into the apple mixture and simmer until thick.
- Take the pan off the heat and pour the chutney into sterilised jars.
- Keep them refrigerated.
- If you seal them well, the chutney will keep for up to a year.
This warmly spiced apple chutney pairs wonderfully with cheese or meat. Add it to a sandwich with cheese or leftover roasted meat, or enjoy it as a dip for crackers. Homemade apple chutney is always good but they vary. This recipe makes use of fresh cinnamon and cloves, which is where the warm spicy flavour comes from. The sugar adds a touch of sweetness while the red wine vinegar offers a contrasting taste, so you can expect a wonderful tang from this popular English condiment. The flavour goes especially well with a piece of English cheddar cheese, preferably vintage or extra-mature cheddar if you can get it.
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