Recipe video: Ruth Clemens’ Spiced Apple Chutney
Making your own chutney is an enjoyable way to spend a cosy winter afternoon and it’s not as time consuming as it may seem at first.
Ruth shows you that making chutney is a quick and easy process of cooking chopped autumn fruit with flavourings and spices, sugar and vinegar. This will make a rich chutney that will see you through for months or you can give as a gift to someone special.
Chutneys are best left to mature for a couple of months before eating because the acids from the vinegar soften and the fruit flavours have time to meld and become more complex.
Home-made chutney is a great staple for the larder and is more useful than you might think. Chutneys can be enjoyed with sharp, mature cheddar and other hard cheeses.
Watch our video with Ruth who teaming up with Persil shows us how to make a perfectly seasonal spiced apple chutney.
Spiced Apple Chutney
1tbsp Flora Cuisine
300g onions, diced (approx. 2 medium)
550g cooking apples, peeled and cored
450g demerara sugar
2 tsp mustard seeds
1 tsp sea salt
550ml malt vinegar
2 cloves garlic, crushed
1 cinnamon stick
6 whole cloves
For sterilising jars: 130c/Gas Mark 1
Prepare jars by sterilising in the oven. Do this by placing the empty jars and lids upside down on a baking tray in a cold oven. Turn the oven on and bring up the heat to 130c/Gas Mark 1 where they should stay for a further 30 minutes.
Dice the cooking apples and onion.
Heat the Flora Cuisine in the base of a large stock type pan and add the diced onions, Fry until softened.
Add all the remaining ingredients to the pan and heat until the mixture comes to the boil, stirring frequently.
Reduce the heat and simmer for 1 hour, stirring occasionally until the mixture has thickened slightly and the fruit is soft.
Fill sterilised jars with chutney and seal.
Large stock type pan, silicone spatula, chopping board and sharp knife, garlic press, measuring spoons, jug, jam jars and lids, small ladle, baking tray, clean jam jars and lids.