I don’t make jam but I do make Chutney, which is very in keeping with the TIFFIN theme. I do use recipes but have also been known to whip up a batch of whatever I have to hand and just make it up as I go along. You can’t go far wrong as long as there is vinegar, sugar, fruit and spices in the pan. Today though, I made a batch of an old favourite, Bengal Apple Chutney from a little book called ‘Hot’ that I picked up on a remaindered table several years ago.
The inspiration to get cooking was a big bag of green apples from Aldi and a need to supplement a housewarming gift for friends. Try this easy and tasty recipe – great with a curry of course but also excellent with a sharp cheddar. Delicious on home cooked corned beef sandwiches or on an omelette.
Bengal Apple Chutney
Ingredients
- 8 large cooking or Granny Smith apples
- 1 1/2 cups brown sugar
- 3 1/2 cups malt or cider vinegar
- 30g fresh ginger, grated
- 1 small onion chopped finely
- 3 cloves garlic, crushed
- 1 1/2 tbspns mustard seeds
- 2 tspns salt
- 2 – 3 tspns chilli powder
- 3/4 cup sultanas or raisins
Method
- Peel and chop apples into eighths ( ¼ and then chop each ¼ in half)
- Combine in a large saucepan with sugar and vinegar and bring to the boil. Cover and simmer until apples are tender – around 20 minutes
- Add ginger, onion, garlic, mustard seeds, salt, chilli powder and sultanas
- Simmer uncovered for 15 minutes or until mixture has reduced and thickened, stirring regularly
- Cool slightly and place in sterilised jars
- Before you seal with a lid (see notes), tap the bottom of the jar on a folded tea towel on the bench to release the air bubbles and let them travel to the top to escape
- Store for at least 2 weeks before opening to allow flavours to mature
Notes
– Add a handful of dried, chopped dates for an extra dimension
– I always add a couple of cloves (remove before bottling)
– An alternative to the oven is to sterilise jars by running them through a hot dishwasher
– The vinegar in the chutney will react with metal lids so cover with a waxed disk (if you just happen to have one lying around….) or – a piece of cellophane, dipped in water, stretched over the neck of the jar and secured with a rubber band (which Australia Post very conveniently deliver every day) will do the trick. Then just pop the lid on when the chutney is completely cold
– Keeps for 6 months. It must be said that I have stored this for up to 12 months.
