A little pot of chutney – the film.
What better way to spend a rainy Sunday than stocking up your cupboard for the next half of the year with yummy spicy apple chutney. It’s a bit of an epic adventure, but well worth the results (I fully intend to enjoy my first pot with a home-made Ploughmans and some chunks of cold ham). Here for your viewing pleasure, and in collaboration with a very good (and patient) film-making friend, is the first film (of, I hope, a few to come) to feature on Scribble the Nibbles. And before you ask, yes, I did peel EVERY SINGLE ONE of those apples with my own fair hands. Recipe within.
A little pot of chutney (aka Spicy Apple)
makes 15-20 pots chutney, depending on size of jars
Ingredients:
7 lbs cooking apples, peeled, cored and roughly quartered
8 small onions, peeled, and roughly chopped
30 small medium green chillis (- adjust if hot
2 lbs soft brown sugar
2 pints malt vinegar
3 small heads garlic, peeled and roughly chopped
1 tbspn cloves
2 tbspns coriander seeds
You will need:
A large preserving pan
A large funnel – or a makeshift funnel made out of an upturned plastic bottle
18 assorted glassjamjars and lids
18 wax paper circles
Pestle and mortar
1. Put the apples in the preserving pan, adding the vinegar and sugar, and place on a medium heat until the apples have started to break down.
2. Meanwhile, roast the cloves and coriander seeds for 4-5 minutes in a small frying pan. Stir occasionally so as not to burn. Crush the mixture finely in a pestle and mortar.
3. When the apples are broken down and mostly liquid, add the spice mixture and the garlic, onion and chillis. Stir in well.
4. Cook over a medium heat for 2-3 more hours until reduced by a quarter. By this time it will be dark brown with a shiny consistency. After stirring it should run smoothly off your spoon.
5. Sterilise the jam jars by putting them in an oven on 180C for 5 minutes. Once removed, and the chutney mixture is cooked. While the jars are still hot, using a jug and funnel pour the mixture into each jar right to the top. Pop the waxed paper on top, patting down to remove any air bubbles, then screw the lids on straight away. The cooling jars will create a sealing vacuum.
6. Store in a cool, dry, dark place and do not open/eat before 3 months.
I have always something to learn from you. I didn’t kow what chutney was before this video, it is better than a dictionary!
It’s delicious – you’d love it! I have plenty of pots – maybe I can swap you some for some of that homemade olive oil…or lemons…or bread…(or maybe you could bring some across and we can have a total feast!!). Thanks for popping by! xxx
Yummy! Hope to sample some of this please!! xxx
But of course m’darl – we shall have a Sunday lunch sometime when they are ‘ripe to eat’!! xx
This is excellent… Nigella eat your heart out!
Please save me some!
Of course I will – I have half the lot – so about 9 jars to eat my way through! Come over to Piccolina and we’ll have a Ploughman!!
Cor! I thought I was domesticated but I can’t imagine peeling that many apples in one sitting! Good for you! I’m thinking of making little jars of cranberry sauce for my friends for Christmas and you’re my inspiration!
Well I am admittedly now sorted for some fairly thrifty Christmas pressies. Although we have to wait three months to try the chutney, I did nab a few fingerlicks, and the non-three-month version was pretty cracking. I’ll report back upon first consumption!
Excellent idea re: cranberry sauce. I was thinking some other sort of jam – I think I’ve got the preserving bug…although, mind you, after all those apples I might need to rest for a little while…
Thanks for popping by m’darl! xx