Ross has been slowly perfecting this Winter Chutney Recipe over the last few years. It's full of delicious flavours that can be used as a sauce for meat or even as a dip for all the leftover roasties.
Chef's tip: If you want to go a step further, you can create this recipe 2 months in advance to eating- which will allow the chutney to mature. This recipe also makes around 16 small jars of chutney- perfect little gifts for your friends and family to enjoy. Or if you would prefer less, then simply half the recipe.
Prep time: 30 minutes
Cook time: 1-1.5 hours
Serves: approx 16 x 150g jars
- 800g onions (peeled & sliced)
- 500g cooking apples (peeled, cored & roughly chopped)
- 1.5kg eating apples (peeled, cored & roughly chopped)
- 300g sultanas
- 300g dried figs (roughly chopped)
- 300g soft brown sugar
- 8ooml apple cider vinegar
- 250ml medium dry cider
- 125ml port
- 2 tbsp tomato puree
- 1 tsp cayenne
- 3 large pinches salt
- 3 tsp ground turmeric
- 3 tsp ground coriander
- 3 tsp allspice
- 4 tsp ground ginger
- 1/2 tsp ground cloves
- zest & juice of an orange
- Rapeseed oil
- Heat a large pan to medium, add the oil and apples. Cook for 2 minutes.
- Add the onions and cook until they soften and start to colour.
- Add the salt and spices, stir and cook for a few minutes.
- Add the tomato puree and cook for a few minutes.
- Add the figs, sultanas and sugar. Stir, then add the vinegar, orange, cider & port.
- Give a good stir again, bring it to the boil then reduce the heat to a slow simmer.
- Stir from time to time to ensure it doesn't catch. It should be ready when the mixture is reduced to a chutney consistency (about 1 hour).
- Pop your jars and lids in a hot oven for 10 mins. Remove (carefully) then ladle hot chutney into the jars. Seal with the lids.
- Label and store in a cool, dark place for two months.
- Voila delicious chutney!