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Chutneys are an extremely
good way of using up apples and other fruits left on
trees and plants as autumn arrives. In the days before
fridges and freezers, chutneys and other preserves
were produced in virtually every British kitchen as
part of winter food preparations.
Ingredients for Norwich Apple Chutney
- 1.5 kg (2 1/2 lb) apples
- 500 grams (1/2 lb) onions
- 500 grams (1/2 lb) light soft brown sugar
- 500 grams (1/2 lb) sultanas
- (375 ml) 3/4 pint vinegar
- 1 tablespoon pickling spice
- 1/2 tablespoon dry mustard powder
- 1 teaspoon salt
- 1 teaspoon coriander seeds
- 2 pieces root ginger
You will also need enough clean sterile jam jars, ideally with plastic lined, screw type, metal lids.
How to Make Norwich Apple Chutney
- Peel the apples and onions and mince or chop them finely.
- Simmer the apples and onions with half the quantity of vinegar until tender.
- Add the rest of the ingredients and mix well.
- Simmer very gently for a further twenty minutes until thick.
- Whilst the mixture is simmering, warm the jars ready.
- Leave the mixture to cool just a little and remove the ginger.
- While still warm pour the chutney into the warmed jars and screw on the metal lids.
- If jars without lids are used, a cover must used to stop the contents drying out - such as a layer of thick waxed paper tied firmly in place.
Serving Suggestions
Use as a condiment with Norfolk sausages, cheese, meat pies, ham or a salad.
Other recipes to try: Mince
Pies | Tomato Soup | Recipe
Index
Recipe by Lily (Bourne, Lincolnshire)
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