Sunday, December 5, 2010
Recipe: Apple, Onion and Sultana Chutney
Well! One post for November! Kinda pathetic i suppose but it does show how busy I have been lately. Cutting down film coursework, finishing english language coursework, and also working on recipes for a Roman Cookery book that i hope one day to publish. It all seems promising so far. Had a little more time at home now because of all this snow and ice! It's been insane, like it has physically hurt my face to go outside in this weather, i sware. Anyway, this is a really gorgeaus chutney, a welcomed accompaniment to the end of meal cheeseboard, and perfect in a ploughmans!
Apple, Onion and Sultana Chutney. Makes 12 small jars, 51p per jar!
1050g 1.5cm diced cooking or eating apples (the peeled cored weight)
450g light muscovado sugar
2 medium sized white onions, sliced
2 tsp mustard seeds
2 tsp ground ginger
½ tsp celery salt
1 tsp salt
350ml cider vinegar
1. Put all ingredients into a large saucepan and put on a high heat. Once starting to bubble, reduce the heat slightly, and cook covered for 15 minutes.
2. Remove the lid and cook the mixture on a medium high heat for 30 more minutes. Stir occasionally- but not vigorously, so as not to completely break up the pieces of apple.
3. Pour into jars, allow to cool, and seal. Makes about 1600g. Lasts about a month.