As the nights draw in and the sun goes down on summer, its time to celebrate the joy of autumn cooking. This is the season to fill the larder with jams, jellies, pickles and chutneys. There is an abundance of great ingredients to be had right now squashes, pumpkins, marrows, apples and pears; all brilliant for chutney making.
A good chutney should have just the right balance of flavour, not too vinegary so that it tastes like a pickle and not too sweet making it taste like a jam.
Do have a go at making this chutney, the ingredients are simply delicious and you don’t need loads of special preserving equipment. If you have not got a preserving pan a large cast iron casserole dish will do the job and just grab yourself a long handled wooden/silicone spoon for stirring.
- 1Kg Cooking apples, cored, chopped into small pieces
- 1Kg Marrow (peeled if tough) deseeded, chopped into small pieces
- 2 onions (about 400g), peeled, chopped into small pieces
- 300g Sultanas
- 4 Bay leaves (fresh or dry)
- 1 heaped tbsp coarsely grated fresh ginger (no need to peel)
- 1 heaped tsp finely chopped chilli ( use some seeds if you like it hotter)
- 600ml cider or white wine vinegar
- 600g light brown soft sugar
- Put all the ingredients into a preserving pan or heavy based cast iron casserole dish and bring to the boil over a medium heat, stirring regularly.
- Reduce the heat and simmer gently, uncovered, for about 45 minutes until nicely thickened.
- Stir regularly so that the chutney does not catch/burn on the bottom of the pan.
- Ladle into sterilised jars, cover and label.
- This chutney will last for months in a cupboard and once opened store in the fridge.
Cooking apples make a great base for chutney making and the marrow gives a good texture.
Onions, fresh ginger and chilli ready for the pan.
I love the flavour of bay leaves and chuck them into soups, casseroles and in this case chutney. I also leave them in the chutney mixture when ladling it into the jars, as the wonderful aromatic flavour keeps developing over time.
This chutney is brilliant to eat straightaway, just let it cool down a bit! I served it with some salad leaves and the Seeded Beetroot soda bread, delish! I just need to write up the soda bread recipe and then I will post it on the blog for you to share soon.