Spiced Apple Chutney
This recipe is a delicious spiced apple chutney which uses a classic home grown apple, the English Cox-Orange Pippin. These apples are wonderfully aromatic and easily distinguishable for their attractive red and orange colouring and are often regarded as the finest of all dessert apples. We use this chutney for lots of things in the restaurant and one of the most popular dishes it’s with is the mature cheddar and chutney sandwich on our lunch menu. We also serve it with our cheese board or when we have chicken liver parfait on the menu.
Don’t feel you have to use this type of apple because if you have a preference it will work just as well.
YOU WILL NEED:
10 apples – cored and roughly chopped (you can leave the skin on)
2 onions – diced
300g granulated sugar
200ml wine vinegar (you can use malt if that’s all you have)
3 cloves
1 cinnamon stick
2 star anise
1 teaspoon of all spice
Place all the ingredients in a large pot and bring to the boil and simmer for an hour or until it has thickened. Allow the chutney to cool slightly and take out the cloves, cinnamon and star anise. The chutney will last for months kept in the fridge. For a bit of an edge we also shred some fresh mint, mix it into the chutney and serve with lamb.
