Would you believe that using leftovers and food waste is the latest trend amongst fine dining restaurants. Now let's get this straight, they're not scraping up food that has been left on the plate, but they are using up food that is cheap, seasonal and plentiful. Here in Wiltshire there are boxes of windfall apples left out with a sign saying 'Help Yourself' so why not throw a few in your bag and give this tasty recipe a go.
800g apples peeled, cored and cut into 1cm dice - ideally 50% cooking and 50% firm eaters such as Russet or Cox's
350g soft brown sugar
2 onions finely diced
2 teaspoons mustard seeds
2 teaspoons ground ginger
2 nutmegs finely grated
1 stick cinnamon, finely grated
1 teaspoon salt
350mls good quality cider vinegar
- Put all the ingredients in a large heavy bottomed pan
- Bring to the boil then turn down the heat and leave to simmer for 30- 40 minutes, until the mixture is thick and pulpy
- Meanwhile, wash out and sterilise some jam jars (this recipe will fill 4 x 370g jars) by put in a medium oven to heat up
- Pour hot chutney into warm jars. Put on the lid and leave to cool. This will seal it and preserve the contents.
- Keep for at least 2 weeks before using for flavour to mature - but difficult not to to be tempted to try some straight away!.
- This is a method of preservation and your chutney will keep for a long time, providing the seal isn't broken. Write date made on the label to remind you.