Apples everywhere!

The only problem with modern Harvest Festival services is that we don't bring our own fresh produce any more. Instead, we bring tins and long-term food that a local soup kitchen/homelessness project/charity can use. Don't get me wrong: this is clearly a good thing, and I gladly give what I can.

But - it doesn't help me get rid of my glut of Bramley apples.

We are a little fed up of stewed apples. Our freezer is full. There's only so much apple crumble a family can stomach. And apple pie involves the major problem that (according to my husband) I don't make it like his mother does.

So yesterday afternoon was spent making chutney.

Firstly I made beetroot, ginger and apple chutney (as we'd had beetroot in the veg box this week).

It is a glorious deep pink colour and the ginger was a wonderful smell.

Then I made three times the recipe quantity of Spiced Apple Chutney.

Principally apples, onions and raisins, together with the (nearly) out-of-date dates and a huge pile of spices - coriander, paprika, mixed spice, more ginger and chilli flakes (as I didn't have enough of the other spices per the recipe). I'm glad I didn't put in the full spice quotient as it is quite hot enough as it is!

After bubbling away for hours on the Aga, then being bottled, this morning I am greeted with this:

Not only do have a delicious lunch to look forward to, but there's plenty of Spiced Apple Chutney presents coming this Christmas!


Now, to enter The Pink Whisk October Challenge I need to give you the recipes.
All I have learnt about making chutney is that you can be very fluid with your adherence to the recipe. Keep the basic proportions of 'dry' ingredients (why apples are referred to as dry I don't know!) to vinegar the same and any combination of fruit and spices can be made. For completeness:

Beetroot & Ginger Chutney 
A Nigella Lawson special!

500g/1lb 2oz fresh beetroot, peeled and finely chopped
1kg/2lb 2oz cooking apples, peeled, quartered, cored, roughly chopped
275g/10oz red onion, finely chopped
2.5cm/1in piece of fresh ginger, peeled and grated
75g/2.5oz crystallised stem ginger, finely chopped
350g/12oz soft light brown suger
1 tsp salt
1 tsp ground allspice
750ml/1pint 7fl oz red wine vinegar

The only change I made to this recipe was put some of the stem ginger syrup in as well as the vinegar.

Put all the ingredients into a large pan, in the order shown above. Stir to mix well.
Bring to the boil, then simmer for approximately an hour until beetroot pieces are tender, stirring occasionally to prevent it sticking.
Spoon into sterilised jars, seal and cool.

Keep refrigerated and use within four weeks (if it will last that long!).


Spiced Apple Chutney (remember: I made 3x this recipe from the BBC website!)

225g/8oz onions, chopped
900g/2lb apples, cored and chopped
110g/4oz sultanas, raisins or chopped dates
340g/12oz granulated sugar

Spices were - to my mind - excessive in the website recipe. I probably added a total of 60g of coriander, paprika and mixed spice (mainly coriander), a generous tablespoon of salt, a tablespoon of dried chilli flakes and an inch of freshly grated ginger. Divide that by three to be in proportion to the dry ingredients above!

425ml/3/4 pint malt vinegar.

Put all the ingredients in a big pan. Bring to the boil until the sugar has dissolved. Then let it simmer for 1.5-2 hours, stirring occasionally to prevent it sticking to the pan.
When very thick, bottle into sterilised jars. Seal and cool.

It is recommended to leave it for 2-3 months before eating, ideally in a dark place.

Hope you enjoy!