The lovely Magic Maggie has shared a recipe with us. Sounds delicious – anyone want to share there county recipe?
(50 MINS COOKING TIME)
ONE VERY LARGE PAN OF SLICED APPLES (OR MORE)
TWO LARGE ONIONS – SLICED (RED OR WHITE – WHITE ARE STRONGER/RED SWEETER)
TWO – THREE TABLESPOONS OF CURRY POWDER
1 TABLESPOON OF POWDERED MUSTARD (OR MUSTARD SEEDS/OR FROM JAR)
OTHER SPICES TO TASTE / ADD CHILI IF YOU LIKE IT HOT (1 OR 2 SMALL MAX)
3-4 CLOVES OF GARLIC (OR MORE TO TASTE)
1/2 BAG OF WHITE OR BROWN SUGAR
1/2 LRG BOTTLE OF VINEGAR (1/2 LTR)
2-3 BAY LEAVES (count when you put in as you need to count them out at the end)
1 LARGE CINNAMON STICK (BROKEN IN HALF) (make sure you keep count as you will need to take out at the end)
1/2 TEACUP SULTANAS (OR OTHER FRUIT)
1-2 TEASPOONS OF LEMON JUICE
1 DESERTSPOON OF TOMATO PUREE
1/3 TEACUP OF RUM OR BRANDY (OR TO TASTE)
Prepare the apples and place in a pan of salted water (to stop going brown). Drain and wahs and drain again before slicing ready for making the chutney.
Lightly fry sliced and chopped onions, then add curry spces, bay leaves, cinnamon and mustard.
Add a little water and bubble over a low heat for about 5 minutes until the oil rises to the surface, stirring, ensuring you don’t brown or burn.
Add the vinegar and sugar to the apples and then add the cooked spice mixture to the apples in a large pan and cook over a medium heat, stirring to ensure they don’t stick to the bottom and burn. Do not add any extra water as the apples throw out a lot. Continue to stir and after 20 minutes the apples with cook down. At the point lower the head and bubble for a futher 20 minutes.
Once the apples have cooked down, add sultanas and brandy (or rum) and cook for further 10 minutes on a lower heat, until the consistencey you want. Usual it’s best before all the apples disintegrate, unless you want a smooth sauce (in which case add more water and put in a blender afterwards)
Do not forget to pick out the cinnamon sticks and bay leaves before bottling.
Leave to cool and then put in sterilised jars and seal the lids tightly. Leave to mature for 3 months – it should last up to 2 years if kept in a cool dry place.
Maggie recently took early retirement from a lifetime in the service industry, including working at the Churchill Hotel at the time when Rod Stewart and Michael Jackson were guests. Maggie is now working for a Children Charity in London whilst starting a new life in Sussex. She’s an adventurous lady who loves trying out new things, bell ringing and is a chutney making pro!