This flavoursome chutney brings dishes to life!
- 250 g large juicy raisins
- 150 ml calvados
- 2 medium onions (finely chopped)
- 2 garlic cloves
- 450 g bramley apples (peeled)
- 350 ml cider vinegar
- 175 g light muscavado sugar
- zest of 1 lemon
- 2.5cm (1 inch) piece fresh ginger (roughly grated)
- 2 cloves
- 1 cinnamon stick
- sea salt and freshly ground black pepper
- Soak the raisins in the calvados overnight (or for as long as possible).
- The next day, cut half of the bramley apples into a fine dice and the remaining apple into 2.5cm (1 inch) cubes. Heat the butter and oil in a large pan and sweat the onions, garlic and apples for 8-10 minutes over a gentle heat until softened but not catching colour.
- Add the sugar, vinegar, lemon zest, ginger, cloves, cinnamon stick and seasoning and simmer for 30-40 minutes until thickened (with the larger apple cubes remaining quite chunky). Remove the cloves and cinnamon stick and leave the chutney to cool. Spoon into preserving jars and store in the fridge.
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips