Apple, Peach & Apricot ChutneyThis is a Madhur Jaffrey recipe which I've made several times and if you've got a surfeit of cooking apples is an excellent way of using them up. It can be as hot as you like depending on how much cayenne you use but comes out quite like a mango chutney in terms of fruitiness and spiciness.
500g cooking apples, peeled, cored & coasely chopped.
100g dried apricots coasely chopped.
100g dried peaches coasely chopped.
6 garlic cloves, peeled and mashed to a pulp.
2 x 2.5cm cubes of fresh ginger, peeled & finely grated.
400ml white wine vinegar.
2 tsp salt.
1/2 tsp cayenne pepper.
Combine all ingredients in a stainless pan and bring to boil. Turn heat down and simmer gently for 30 mins to an hour, or until you have a thick jam-like consistency. Be careful as it thickens that it doesn't catch on the bottom of the pan and end up with burnt bits in it. Spoon hot into sterilised jars and put on the lids with a plastic layer inside to stop the vinegar attacking them.
Last time I made it I made a 1/2 quantity which gave about 5 small jars and used dried figs instead of peaches and raisins instead of sultanas but it still turned out absolutely fine.