This is my first ever chutney and it was brilliant! The bit I like the least is sterilising the jars, the rest is ridiculously easy! Planning to make a pumpkin chutney later flushed with my success! This one is quite Indian tasting so I’ve been using it as a cheaper alternative to mango chutney. Now we know how easy it is we totally plan to make some for Christmas gifts for people. Feeling very domestic goddess like!
1 garlic bulb
Thumb sized piece ginger
1 kg apples
1 kg plums
2 large onions
3 star anise
1 tsp cumin seeds
1 cinnamon stick
500ml cider vinegar
1 tbsp salt
450g golden caster sugar
4-5 sterilised jars. I seemed to need more so be prepared. I put them through the dishwasher on hottest setting, then place upside down on oven tray and dry out in oven. I always use saved jars, I’m too poor to buy them!
Prepare the ingredients first:
Peel and slice the garlic
Grate the ginger
Peel and chop the onion
Chop the apples (recipe said to peel them, but didn’t affect final product at all)
Put all your prepared ingredients in the own with all your spices and vinegar
Bring to boil, cover and simmer for 30 mins
Whilst this is cooking stone and chop the plums. This is the most annoying part of the recipe!
Add plums to pan and simmer, covered, for 30 more minutes. I found mine needed more
Ladle into sterilised jars. You can leave star anise etc in to develop more, but is removed mine.
You can store the for a year apparently but we had to eat some straight away as ran out of jars and it was yummy even then. Ideal is apparently a month before eating. Definitely in the permanent collection!