23 October 2007

Apple and Red Onion Chutney

A friend from work, Margaret, gave me a wonderful gift! A bag of windfall apples from her garden. So, I decided to make some Apple and Red Onion Chutney as my contribution to Weekend Herb Blogging, which is hosted this week by Pille at Nami-Nami.

I adapted this recipe from one I found in a Good Housekeeping book on Preserves by Joanna Farrow. It is my first trip into chutneys, so I decided to go for a Simple Apple Chutney. I replaced the white onions with red onions and added 1/2 teaspoon of toasted crushed cumin seeds.

I had a little browse around for information on onions and apparently they belong to the lily family of plants. That was news to me! I just had to use red onions, they are just so  pretty!

 


Apple and Red Onion Chutney


700g (1 1/2 lbs) 6 cooking apples, peeled, cored and diced
700g (1 1.2 lbs) 6 medium red onions, skinned and chopped
225g (8 oz) 2 cups seedless raisins (or sultanas)
grated rind and juice of 1 lemon
350g (12 oz) 1 1/2 cups demerara sugar
300ml (1/2 pint) 1 1/4 cups malt vinegar
1/2 tsp toasted, crushed, cumin seeds


Put the apples, onions, sultanas, lemon rind and juice, sugar, vinegar and cumin in a preserving pan or large heavy-based saucepan.

Heat gently, stirring, until the sugar has dissolved, then bring to the boil. Reduce the heat and simmer, uncovered, for about 35 minutes, stirring occasionally, until the mixture is thick and pulpy, with no excess liquid. You should be able to draw your spoon across the base of the pan and leave a channel behind!

Spoon the chutney into clean, dry warmed jars and seal with a plastic coated metal lid. ( I put my jars through a dishwasher cycle to sterilise them, although apparently, you don't need to be as careful with chutney, because of the protection the vinegar gives it. But, just as well to be safe as sorry, I say!)

Makes 4 lb (fills 4 x 1 lb (545g) jam jars, with a spoonful left over to take a photo of!)


This chutney will last for up to one year stored in a cold, dark cupboard. Once opened, refrigerate and use within 3 -4 weeks.

I decided to make my own labels, there is just not enough room to write everything on the small labels I bought with the jam jars!

Hope this is good! It certainly looks and smells tasty. That is the only trouble with chutney, isn't it, the long 6 week wait until it matures. I am really an instant kinda gal, very impatient!




33 comments:

  1. Did you make that apple label? It's cute!

    I KNOW -- chutney is hard because you have to WAIT. But it really is delish in the end, it gets better the older it is. Definitely time to make it now and have it for the holidays!

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  2. Hi Tanita, Thanks, yeah I did make the label, just some watercolour paper and double-sided tape! My drawing skills are a little rusty I found, will have to practise!

    You are right, I will try to wait with a bit of patience!

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  3. Love the labels, never have the patience for that sort of thing once I've made the chutney ;)

    It will keep for much much longer than a year - I've eaten chutney that's six or seven years old (more, maybe), and the flavours just keep on getting better. Just make sure that you don't put a metal lid. And keep making more than you think you can possibly eat, because you will - and if you don't, you've got lovely presents to give to people.

    Joanna

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  4. Hi Joanna, I am pleased you like my labels!
    I can't believe chutney could last that long! The advice I got was to use metal lids with plastic coating, what do you use?

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  5. Oh yum, Holler! That looks so delicious. I love chutneys especially on some nice sahrp cheddar. This one would go great! I just love the color!

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  6. Yes - wait, wait, and wait some more - it'll be worth it. It will mellow, blend, settle, and be fabulous!

    Look at you: you told me not a week ago that you couldn't cook! :)

    (of course, the safety people will tell you that you have to can it properly and all that)

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  7. Oooh - love the label! Can't draw for toffee, myself. It looks so cute :-)

    And have never ventured into chutney territory either but this could be the start...

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  8. Hi Jenn, I have the first opening of the chutney earmarked for a ploughman's lunch, with a lovely extra matured cheddar!

    Hey David, I will wait!

    Splutter, splutter, indignation! I can cook, it is baking that unchartered territory for me, with exception of my mum's fruit loaf!

    Thank you Jen, I was quite pleased with the label! I hope you do try the chutney, it was dead easy and inexpensive!

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  9. Chutney improves with age. It is worth the wait!

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  10. Chutney... I guess I always thought it'd be difficult to make, so I've never thought to attempt it. But, you make it look so easy!!! Cute labels, too! :)

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  11. Holler, this is a great post! I love all of the photos leading up to the finsihed product. Also, your label on your jar, did you make that? I love chutney's during the holidays! So winter-like, although I am sure you can enjoy all year round!

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  12. Hi Val, I hope you are right, I am rubbish at waiting!

    Hi Jenny, It was so straight forward and hardly any ingredients!

    Hi Deb, Yes, I made my own labels.

    You are right, it does remind me of Christmas!

    Thanks Wendy

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  13. What an interesting combination of flavours! Nice labels.

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  14. Dear Holler. Firstly, I think congrats are in order because you got married?! I was so hectic with work in the late summer that I was reading only thru my google reader and didn't get a chance to leave comments. Also, I went on a holiday to Scotland (I walked the West Highland Way) so I was in your neck of the woods for a little bit.

    The chutney looks delicious - I think I might try my hand at some, I've never made it before but love eating it :o)

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  15. I considered making some chutney this year, but didn't. Seeing yours, I could kick myself for putting it off.

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  16. It does look good. I tend to stick to making the same old chutneys, so I might have a try at this one now.

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  17. Hi Kevin, I thought it would be best to start with basic flavours, I will maybe be more adventureous next time, but you can't go wrong with apple and onion, can you?

    Hi Little Miss Moi, Nice to speak to you again. Hope you had a good holiday and the weather held for you! Beautiful countryside, huh?
    Thanks for the congrats!

    It is not too late Nicole, give it a go!

    Hi Lynn, What kind of chutney do you usually make?

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  18. A sweet tomato and chilli one. You don't have to leave it to mature and you can even make it with tinned tomatoes!!!!!

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  19. That sounds good Lynn, recipe please!

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  20. I've sent you an e-mail about it. xxx

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  21. Hi Lynn Thanks for doing that! It looks good, a heck of a lot of garlic, huh?

    You said it can be eaten straight away. Will it keep as long as other chutneys or does it have to go in the fridge! I have read that some chutneys, that are more relish style, don't last as long!

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  22. It'll store for ages (I've had jars for up to a year) and they'll keep fine, but once opened, I keep all my jams and chutneys in the fridge and try to eat within a month. Not a chore with his chutney, believe me. I know the whole bulb of garlic sounds a lot, but please trust me on this. It's truly a fabulous chutney. My OH regularly tried to OD with it.

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  23. Hi Lynn, I am definitely going to make this one, it sounds delicious! If I am pushed for time, I will try it with good quality tinned tomatoes, as you suggested!

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  24. I'm with Tanita here - the label is adorable - you're very creative!! Thank you for taking part at the WHB - the round-up will be up tomorrow!

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  25. I can't wait to see the line-up Pille!

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  26. Very impressive, and your label is great! Great idea to use red onions too, more colorful.

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  27. Hi Kalyn, it has turned out a pretty colour. I have made a batch since with white onions and it doesn't look as appetizing, although I am sure it will taste good!

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  28. Mmm cumin is my favourite spice. I love it in chutneys. I also love your labels - very special.

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  29. Hi Vegeyum, Hope it works out with the cumin, I only put it in my first batch as I wasn't sure. I just had a hunch!

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  30. Hi Jac, Just made this today with the Cumin, smells lovely. Did it taste nice after the wait? x

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  31. Love the labels, never have the patience for that sort of thing once I've made the chutney ;)

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x