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.