1kg squash – courgettes, pumpkin or butternut, peeled and diced into 1cm cubes 12 black peppercorns 1 tsp salt. It looks all brown and syrupy [see photo]. email@example.com. If the apples are still too hard at this stage, add some extra water and continue simmering. The chutney should have the consistency of a chunky apple sauce. If you live in France, check out these exciting brands: Petit Veganne, Les Nouveaux Affineurs, Tomm' Pousse, et Jay & Joy. In a medium pot, warm the olive oil over medium heat. The chutney should be thick and a wooden spoon or spatula dragged through the mixture should leave a clear path that isn’t immediately filled by liquid. Add onions and sauté until translucent, about 3-5 minutes. When the glutney is ready it will be rich, thick and reduced, and will part to reveal the base of the pan when a wooden spoon is dragged through it. Apple, ginger and pear mincemeat The term mincemeat originated in the … Add the balsamic vinegar, water and maple syrup, stir well and bring to a boil. Add the chopped apples and continue to cook for an additional 5 minutes, stirring regularly to avoid sticking. 750ml white-wine or cider vinegar, made up to 1 litre with water It will make roughly ten jars, depending of course on the size of the jars. The cooked apples should be very tender but still offer a little bite. Taste and, if needed, adjust flavor with optional seasonings and garnish. Ingredients. We try not to waste anything 2lbs (0.9kg) … Add the spice bag to the pan, pushing it down it into the middle of the mixture. Heat the mixture gently, stirring … Any apple can be used, including windfalls. Olive oil and extra maple syrup can help mellow out and bitterness, while salt and pepper can help offset a chutney that’s too sweet. Add the spice bag to the pan, pushing it down it into the middle of the mixture. What’s the difference between vegan and plant-based? Note: The recipe says to simmer for 2-3 hours but in reality it takes a lot longer and you can’t really leave it because of the pan burning thing. All Rights Reserved. Repeat until the liquid has mostly evaporated and apples are tender. The chutney works particularly well with salty and herb-studded cheese. Total time: 4 hours 15 mins. The secret to this recipe is using the very best balsamic vinegar you can afford. Make up the spice bag by tying all the spices in a square of muslin or cotton. Cottage Smallholder Apple Chutney recipe: Recipe Type: Chutney. In a medium pot, warm the olive oil over medium heat. Lower the heat and simmer for 10 minutes. firstname.lastname@example.org, ES +34 628 230 791 Make up the spice bag by tying all the spices together in a square of muslin. Heat the mixture gently, stirring occasionally to dissolve the sugar, and bring slowly to the boil. 500g sultanas or raisins Add the balsamic vinegar, water and maple syrup, stir well and bring to a boil. 500g light brown sugar The apples should also be chopped quite small, which will reduce cooking time and make it easier to crush the cooked apple pieces near the end of the recipe. Make up the spice bag by tying all the spices in a square of muslin or cotton. Chutney reducing in the pan Put the diced vegetables and fruit into a large (really large), heavy-based pan with the sultanas or raisins, sugar, vinegar and water, chilli flakes and salt. Cook time: 4 hours. How to Peel Ginger: the only trick you’ll ever need, Butternut Squash and Pear Soup with Spiced Chickpeas. Make sure to cut the onion finely and give it a chance to start caramelizing to develop some sweetness. Our apple balsamic chutney recipe was designed to accompany cheese platters (including non-dairy cheeses of course) and turn them into a glamorous affair. As with all chutneys, it’s important to chop the ingredients well (we suggest that you mince the onion for this recipe) and allow for long slow cooking, this softens the fruit and blends the flavours. 1.5 k of cooking apples; 500g of onions; … Mother's Garden Apple Chutney Ingredients: 4lbs (1.8kg) apples, peeled, cored and chopped into chunks. River Cottage Squash, Tomato and Apple Chutney, Digging for Victory: Terrific photos of family gardens and allotments during WW2. A couple of blades of mace. While it can be fun to experiment making your own plant-based cheese, there's no shame in exploring the commercial offering. 12 cloves Our favorite US brands include Treeline, Miyoko's, and Kite Hill. + 1 (509) 670-1532 Put the diced vegetables and fruit into a large (really large), heavy-based pan with the sultanas or raisins, sugar, vinegar and water, chilli flakes and salt. Using a potato masher, gently crush the apples to break up the larger pieces, taking care not to burn yourself. Recipe Bachelor's jam This is also known as officer's jam but it's really not a jam at all. Note: I used small Moneymaker tomatoes in my chutney and it’s tempting to skip the skinning bit for the small ones, but from experience with a test batch, leaving the skins on makes for an unpleasant fibrous texture in the resulting chutney. At its simplest, it can top a toast slathered in non-dairy cream cheese for a quick snack. Recipe Bottled raspberries This recipe comes from … Store in an airtight container in the fridge. It makes such a difference to the end result, you won't be sorry you shelled out extra to buy the good quality stuff. by David on 2 April 2011 in Recipes. Prep time: 15 mins. If it starts to dry out before this stage is reached, add a little boiling water. The apple balsamic recipe is simple and easy to follow. FR +33 (0) 6 62 42 68 64 1-3 tsp dried chilli flakes or dried chopped up chillies 1kg red or green tomatoes, scalded, skinned and roughly chopped Leave the pan uncovered and simmer for 4+ hours, stirring regularly to ensure it does not burn on the bottom of the pan. © 2010-2012 Victory Living. Author: Fiona Nevile. Choose a well balanced apple that has a good sweet to acid ratio like a Gala, Fuji or KORU®. Where possible select organic brands that use few additives in their products. Here you will find some of our favourite festive recipes to try at home. 500g onions, peeled and diced The plastic coating is to stop the vinegar reacting with the metal in the lid. This one, for apple chutney, is a great favourite in the family and among friends, and has been passed down passed down from my mum, Beryl Whitman, like many gems of wisdom and practical knowledge. 1 thumb-sized nugget of fresh or dried ginger, roughly chopped This recipe is adapted from Hugh Fearnley-Whittingstall’s ‘Glutney’ recipe in the book The River Cottage Year. Make the wine vinegar up to 1 litre with water and add to the pan with the chilli flakes and salt. Chutney is a magical condiment that adds a burst of delicious sweetness to anything it's paired with. It will last for ages unopened and if you make it in late October, it will be absolutely perfect to bring out at the Christmas table. Christmas at River Cottage is a magical time and the climax of a year of growing, cooking and feasting. If you are looking for a bit more inspiration or a helping hand, why not join us at our award-winning Cookery School for one of our Christmas Cookery Classes? Keep simmering until the most of the liquid has evaporated. Apple, ginger and pear mincemeat The term mincemeat originated in the fifteenth century, when chopped meat was preserved with a combination of dried fruit, sugar and... Prep 15 mins Cook 12 hrs. Pot up the glutney while still warm (but not boiling hot) in sterilised jars with either rubber-sealed or plastic-coated screw-top lids. Bring up to room temperature before serving. 1kg cooking or eating apples, peeled and diced 1 (very generous) tsp coriander seeds For the spice bag (and this is where you can really experiment with flavour): Add the chopped apples and continue to cook for an additional 5 minutes, stirring regularly to avoid sticking. Add onions and sauté until translucent, about 3-5 minutes. Leave to mature for at least two weeks – ideally two months – before serving. Add the spice bag to the pan, pushing it into the middle.