Apple & fruit chutney...

I'm not a fan of vinegar - and that's one of the main ingredients of every chutney. But chutney is exactly the one and only form in which I will tolerate the taste and smell of vinegar. What's more - I'll like and enjoy it! Chutneys (or jams and marmalades) are perfect way of dealing with abundance of specific fruit or vegetables. This time - it was way too much apples - which were on sale in our local supermarket, 49 c per 1 kg bag! How's that even possible..?! Back to the topic - this chutney turned out great: very fruity and because I didn't chop my fruit too small, as I didn't want to have a complete "mush". I hope you'll try to make it yourself - experiment with different fruits too! The below list is what I actually had in my kitchen cupboard :)

How to make it...
- 1 kg cooking apples, peeled, cored and diced
- 450 g onions, peeled and chopped
- 450 g ripe prunes, stones discarded and prunes chopped
- zest and juice from 1 orange
- 225 g sultanas
- 350 g light muscavado sugar
- 175 g mixed peel
- 400 ml spiced vinegar (recipe below)
- 150 ml water
- 2 tablespoons balsamic vinegar

Take a big, non stick pot and place there your apples, onions, plums, orange zest and juice. Cook gently for about 15 minutes, stirring with a wooden spoon to prevent sticking and burning. Stir in all the remaining ingredients. Heat gently and keep stirring until the sugar has dissolved. Bring to the boil, then simmer for about 1 hour or until thick consistency has been reached. Remember to stir from time to time so it won't catch to the bottom and burn. Take off the heat and pot, cover and label in your usual way (I pour hot straight into clean sterilized jars, put the lid on immediately and store). Leave for at least 1 month before opening and eating! :) 

Spiced vinegar:
- 400 ml white wine vinegar
- 3 teaspoons peppercorns
- 1 tablespoon mustard seeds
- 1 teaspoon allspice
- 1 large cinnamon stick, bruised
- 2 bay leaves
- 1 teaspoon ginger
- 1 teaspoon salt
Place everything into a pot a heat until boiling. Boil for about 5 minutes and take off the heat. Cover and put aside to infuse for minimum 1 hour. Strain and use into your chutney.


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