Apple, Onion and Black Pepper Chutney image I came back from a few days travelling to find the apple tree had shed most of its fruit. What the squirrels hadn’t eaten was a bit bruised, and so Sunday became a day of chutney making. For six large Kilner (Mason) jars I used the following: 2kg apples (peeled, cored and sliced – I probably started with double this weight of apples) 600g onions 600ml cider vinegar 500g soft brown sugar 2 tsp of ground ginger 4 tsp of mustard seed 3 tsp of salt 1 tsp of ground cloves 40-50g of black peppercorns – a mixture of black pepper, kubeb pepper and Szechuan peppercorns, freshly ground. All of the ingredients except the pepper where simmered in a big pan. After 40 minutes or so, I used a masher to break up the apple pieces. From this point on, keep an eye on it, stirring frequently, until it’s one thick consistency (and the liquid released by the apples has evaporated). Adjust the sugar and vinegar. Sterilise your jars (wash them and put them in the oven at 150°C – without the rubber rings – for 20 minutes). When the chutney is done, stir in the pepper. Check the taste as you go, holding back if it’s too punchy for you. Fill the jars and seal them. Hard as it may be, I’m going to try and leave it for a few weeks to let the flavours develop.
Posted on: Sun, 06 Oct 2013 20:23:32 +0000
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