ANOTHER FAMILY RECIPE TO SHARE

ANOTHER FAMILY RECIPE TO SHARE.............

A very busy few weeks have passed since I last posted. Birthday celebrations, preparing the garden for winter and spring, pickling and jam making have taken up much of my 'spare' time - if in fact as a working Mother you can manage to enjoy such a luxury!

I shared with you previously my Grandmothers pickled shallots recipe which I hope you have had an opportunity to try out. My batch are 'steeping' nicely in the pantry and I have distributed the remainder to friends and family with strict instructions to wait a full 6 weeks before opening.

Another of my favourite things which I have just made a batch of is Apple Chutney made with a mixture of both cooking and eating apples.
The recipe is very simple to follow and the finished product delicious served with a hot roast pork lunch, cold cuts of meat or a selection of cheeses.  Unlike the shallots, this can be consumed almost immediately and keeps for around 6 months in the pantry.


My Apple Chutney

LYNSTONS APPLE CHUTNEY
1kg  Apples (cooking, eating or a mixture of the two) 
300g Raisins
450g Caster sugar (white or golden)
2 White onions
400ml Vinegar (malt)
2tsp Ground ginger
1tsp Ground cumin
1tsp Ground coriander
1tsp Mustard seeds (crushed)
                                    1tsp Salt

METHOD
In a large cooking pan place:-
Cored and finely diced apples (no need to peel), finely diced onions, Sugar and vinegar.
Bring mixture to the boil and turn down heat to a gentle simmer.
Add Cumin, Corriander, Ginger, Mustard seeds and salt
Stir these through the mixture in the pan and then add raisins, once again making sure all ingredients are well combined.
Simmer gently for 1 hour thirty minutes, checking and stiring every 20 mins to ensure mixture is not overheating.
The mixture will bubble gently and start to thicken.
In the meantime prepare your storage jars, making sure that they are fully sterilised by either washing in very hot water, washing in a dishwasher (my preferred method!) or heating gently in a warm oven for 10 minutes.
At the end of the cooking time, leave the mixture to cool before transferring to the storage jars, sealing and labelling.
Like the shallots these make lovely gifts to share with family and friends.