Saturday, November 5, 2011
Recipe: Apple and Brazil Nut Chutney
Phew, at last- my final batch of apple based chutney of the year! At the moment i am just drowning in jars of preserves and i really honestly need to stop making things! The only thing i've got left to make is a couple of batches of chilli jam, and then I'm done. I've definitely stored up enough stuff this year to not even have to bother making anything next year actually, which is a good thing because i'm sure by February-time i'll be up to my ears in my degree work/revision. This chutney is a festive tasting, very sweet chutney. I would say interestingly that this chutney would go best with meats such as duck and pheasant, due to it's orange flavour and it's sweetness.
Apple and Brazil Nut Chutney makes 10 jars, 72p per serving
6 small white onions, thinly sliced
950g peeled diced apples
200g Brazil nuts, diced
1 tsp mixed spice
½ tsp allspice
Zest and Juice of 1 Orange
400ml cider vinegar
1. Place all the ingredients into a large saucepan, put on a high heat, and cook covered for 30 minutes, stirring occasionally.
2. Remove the lid and cook for a further 30 minutes, stirring occasionally. Take off the heat and allow to settle for 10 minutes, then transfer to jars. Allow to cool, and then seal with the lids.