Best Old Fashioned Scottish Apple And Ginger Chutney Recipes

APPLE GINGER CHUTNEY

Steps:

• In a large saucepan combine the apples, the onion, the vinegar, the brown sugar, the raisins, the gingerroot, the bell pepper, the mustard, the salt, and the red pepper flakes, bring the mixture to a boil, stirring, and cook it over moderate heat, stirring occasionally, for 40 minutes, or until it is thickened. Spoon the chutney into glass jars with tight-fitting lids. The chutney keeps, covered and chilled, for 2 weeks.

APPLE GINGER CHUTNEY

Steps:

• Prepare jars, lids and bands.
• Peel, core and coarsely chop apples. Measure 3 cups.
• Combine prepared apples and remaining ingredients in a large stainless steel saucepan. Bring to a boil, stirring constantly.
• Boil gently, uncovered, stirring occasionally for 40 minutes. Remove from heat.
• Ladle chutney into prepared jars leaving a 1/2 inch headspace. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney.
• Process filled jars for 10 minutes in a boiling water bath. Adjust time
• according to your altitude.

ENGLISH APPLE CHUTNEY

Steps:

• Before preparing the apples put everything else into a medium size pan and bring to the boil, stir well then lower heat to simmer.
• Grate apples onto a plate in order to catch juice (no need to peel) and place into a large pan, discarding the apple cores.
• Once finished add everything that's on the boil in the medium pan to the large pan with the apples in it.
• Bring to the boil, lower heat and simmer until thick and dark brown, approx 30 minutes to 1 hour, stirring from time to time and making sure it doesn't stick especially towards the end. Chutney is ready when it has reduced by approx 1/3.
• Remove bay leaf, star anise and chilli(s) if using and jar immediately whilst still hot.
• Will keep for 1 month in the fridge or can be processed and canned for over 1 year (see home page and look for the canning link).
• Try adding a spoonful to stews and gravies or blend equal parts tomato puree with chutney in a food processor and put into squeezy bottles for a fruity ketchup the kids will love. Cheese on toast never tasted better so try mixing with grated cheese and grill until the cheese bubbles.