Harrow in LEAF - Apple Chutney

	Allotment Associations & Horticultural Groups in Harrow, Middlesex

The place to share your recipes using your allotment or garden produce.

Apple and Sultana Chutney from Diana Dolman, HiL Rep., Headstone Allotments. If you are looking for something else interesting to do with all those cooking apples and some sultanas that's not a cake, why not try this tasty chutney with some fresh home made bread (nothing like it). Here is a photo of chutney, but it's not very photogenic and still just looks like a brown heap. Even the bread has hole in it, where the breadmaker paddle was, please click on the pickle to see the full plate.

Ingredients: 325 g (7 lb) cooking apples, peeled, cored and sliced 25 g (1 oz) garlic, peeled and finely chopped 450 g sultanas 1.15 l (2 pts) vinegar 1 teaspoon ground mixed spice 1 teaspoon cayenne pepper (or hot paprika) 1 teaspoon salt 1.4 kg (3 lb) sugar 225 g (8 oz) crystallised ginger, chopped Method: Place apple and garlic in very large pan with a little of the vinegar and simmer until apples are reduced to thick pulp. Add sugar, ginger, sultanas, salt and spices and cook for 20 min, stirring occasionally. Stir in remaining vinegar and cook, stirring from time to time, until the chutney is the required consistency. Stir in remaining vinegar and cook, stirring from time to time, until the chutney is the required consistency. Put into clean, warm jars and cover with airtight lids. Store in cool dry dark place for 2–3 months to allow flavour to mature. Cooking Time: Approx 30 - 40mins to make everything plus 2 - 3 months to mature. Published: 29th Sept. 2012

By main ingredient:

Apples

Blackberries

Beans

Beetroot

Carrots

Courgettes

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Marrow

Mint

Parsnips

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Tomatoes

Zucchini

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