How to Cook Well at Christmas airs on Sunday, December 21, at 8:30pm, and Monday, December 22 at 6.30pm, on RTÉ One.
Ingredients
Makes c10 x 370g jars
In Season: Autumn
- 1.8kg cooking apples, we use Bramley Seedling or Grenadier
- 450g sultanas
- 800g granulated sugar
- 850ml white malt vinegar
- 300ml cider vinegar
- 25g salt
- 2 teaspoons black mustard seed
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric
- 2 teaspoons paprika
- 4 cloves garlic, chopped
- 2 teaspoons cinnamon
- juice and rind of 1 lemon
Method
- Peel and cut the apples into quarters, remove the core and chop finely (1cm. approx.)
- Put all the ingredients into a wide stainless steel saucepan. Simmer gently uncovered until soft and pulpy, stirring frequently. Cook uncovered until thick and dark brown (should be reduced to about 1 third of the original volume).
- It is worth noting that the chutney thickens a little more as it cools after cooking. It is good to allow to mature for about two weeks before using.
- On the other hand, I have often eaten it straight away and though perhaps a little sharp, still delicious. Wine vinegar is less fierce, but obviously more expensive.
