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Apple Chutney

17 September

This is for those of you who asked for the recipe at the Discovery Program benefit on Saturday. If you like chutney, I think this one will please you, and it is so simple to make.

1½ pound apples, cored and coarsely chopped
1 medium clove garlic, minced
1 tablespoon minced fresh ginger (I like a little spicier chutney, so I add a bit more to taste)
1 teaspoon cinnamon
1 teaspoon allspice or cloves (I use the allspice)
½ teaspoon sea salt
½ cup packed brown sugar
1/3 cup cider vinegar
a slight pinch of cayenne to taste
1/3 cup golden raisins

1. Place the apples in a medium sized saucepan with all the remaining ingredients. Bring to a boil then lower the heat to a simmer. Simmer uncovered for about 45 minutes, or until everything is soft. You will need to watch the pot and stir occasionally. If the apples start to stick, add a little splash of apple cider or juice to keep them from burning. Once the apples have started to break down it is important to keep a watch on them – they tend to burn quickly if not stirred a lot towards the end of the cooking.
2. Cool when soft and put into a jar with a tight lid. Can be stored in the refrigerator for about 2 weeks.

For the benefit, I sliced and toasted a baguette then put a dollop of the chutney on and a sprinkle of fresh goat cheese. Then I grated fresh lemon zest to garnish the top and add a little sass to taste. You can play with the spices to make the chutney to your taste. You can also use other dried fruits instead of the golden raisins, such as apricots or cranberries.

Yield: about 1½ cups