Spiced Apple Chutney

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I made this a few months ago, and it is just simply delicious. It’s sweet and scrumptious, and a great to cheese, meats or cold pies – perfect for Christmas! Though chutneys are not big in Denmark, I fell absolutely in love with them, when I lived in England. It’s not only the perfect way to preserve fruit and veg, it is also just… amazing. I have a fond childhood memory of eating ‘cold food’ in front of the television. My mum worked in the city, and once in a while she would make a stop by the butchers and buy a crazy selection of cold, smoked and cured meats and salamis, cheeses, olives and pickles and amazing, crusty bread. We’d sit down at the sofa table, watch a classic movie and eat for hours. I’d feel sophisticated and adult for enjoying such a ‘fancy’ meal, and my mum didn’t have to cook; win-win. However, today I know… we were missing chutneys! I used boskoop apples for this batch, but really you can use any cooking apple that holds it shape well. This portion makes a huge batch, but if you make sure to sterilise your glasses well in the oven or with boiling water, it can keep forever. It is also a great gift! I managed to fill 4 big jars, and made 4 little mini-jars too. They are really cute to serve directly on the plate or board.




ingredients

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serves: 7

kilo 1½ cooking apples

750 grams of muscovado sugar

500 grams of raisins

2 medium onions

2 teaspoons of mustard seeds

2 teaspoons of ground ginger

1 teaspoon of salt

700 ml cider vinegar

Nutrition Facts
Spiced Apple Chutney

Servings Per Recipe: 7

Amount per Serving

Calories: 741

  • Total Fat: 3.7 g
  •     Saturated Fat: 0.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 625.6 mg
  • Total Carbs: 173.7 g
  •     Dietary Fiber: 8.4 g
  •     Sugars: 130 g
  • Protein: 6.8 g
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preparation

1.  Peel and roughly chop the apples.

2.  Chop the onions

3.  Combine all the ingredients in a large pan. Bring to a boil.

4.  Simmer over a medium heat uncovered, for about 40 minutes or until thick and pulpy.

5.  Taste during the cooking process – you might have to add a bit more sugar, depending on the apples.

6.  Leave to cool in the pan, and transfer to sterilised jars.

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