Cathryn
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Apple ChutneyApple Chutney
1.5 pints vinegar
5lbs apples
2oz salt
0.5 oz cayenne pepper
4oz mustard seed
1lb sugar
1lb raisins
1lb onions
1oz ground ginger
Peel and core the apples and boil with the vinegar to a pulp. Chop raisins and grate the onion. Mix altogether when off the fire. Do not re-boil. Stir well and bottle when cold.
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sean
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You could whizz the raisins in a blender/food processor.
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Cathryn
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It will also be diplomatic to use it as well. I will make this small amount and see.
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mochyn
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I wouldn't chop the raisins, but I'd put them and the onions in to cook a bit before "taking off the fire".
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The.Grange
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would this work with crab apples i have hundreds of them?
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gil
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| The.Grange wrote: | | would this work with crab apples i have hundreds of them? |
Ewww, no, too sour. Use them to make various jellies; either in a mix with hedgerow fruits that don't set that well [sloes, rowans, late brambles], or add herbs or spices.
Or wine.
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Jamanda
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Also crab apples seems to go into sort of rubbery little lumps rather than going soft.
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lottie
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| mochyn wrote: | | I wouldn't chop the raisins, but I'd put them and the onions in to cook a bit before "taking off the fire". |
That's what I do---think it depends what texture you prefer.
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Cathryn
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It's newly made but already very nice. I whizzed the raisins briefly and the onions, grating was just too much of a chore and I couldn't find the attachment. It will be better left to mature awhile but I recommend it. It's made rather more jars than I expected as well.
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lottie
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What kind of sugar did you use?
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Cathryn
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Ordinary granulated. (I'll save you a jar but you have to come and fetch it.  )
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lottie
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Thanks 
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