Chutney, in its many existing variations, is a typical recipe that is associated with the British world; however, the British owe the invention of these savory jams to the Indians, who cooked fruit and vegetables preserves with vinegar and various spices long before British colonization.
In England chutney is often eaten in sandwiches with cheeses, such as Cheddar, Cheshire, and Stilton, but also with roasts, and other types of meat.
Chutney can be made with many different spices and changing the fruit used as a base, but apple chutney is certainly the most classic and famous.
I followed more or less faithfully the recipe from BBC – Food.
- 225 g onions chopped
- 900 g apples cored and chopped
- 110 g sultanas raisins or chopped dates
- 15 g ground coriander
- 15 g paprika
- 15 g mixed spice
- 15 g salt
- 340 g granulated sugar
- 425 ml malt vinegar
- Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
- Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
- When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
- Turn the apple chutney into sterilised jars, seal and cool.
- Store your jars of delicious apple chutney in a cool, dark cupboard for two to three months before eating.
In case you are pondering what to do with the apple chutney once it’s done, here are some ideas.
Have it on a sandwich, serve it alongside a cheese platter, mix it into ground beef for meatloaf, serve it with grilled sausages and roasted turkey, on the side of Indian dishes like curry, put it inside a burger, pour it over warm camembert or goat cheese… you name it, it works!