We eat a lot of chutney in our house, after all it goes with just about anything and especially helps to liven up lunchtimes. Apples are great for making both jams and chutneys, the naturally high amounts of pectin in the fruit really help to set your chutney well.
I tend to think of windfall chutney as being something that’s very British, for some reason I think its less common abroad. It’s named after the apples that fall out from the tree as the late Autumn breaks to early Winter with it’s blustery often stormy conditions. These apples are bruised as they hit the ground and aren’t really good for anything other than chutney.
You can eat windfall chutney straight away but it’s best eaten after a couple of weeks maturing in the jar. There is quite a bit of vinegar in this recipe so if your adverse to it then this probably isn’t for you.
450 grams red onion
900 grams cooking apples
100 grams sultanas
25 grams fresh ginger
1 teaspoon ginger powder
2 teaspoons mixed spice
450 grams of light brown sugar
300 ml cider vinegar
300 ml malt vinegar
1. Finely chop the onions, apples and ginger putting them into a large pan. Add all the other ingredients and stir together.
2. Put the pan on the heat and gently simmer for about 30 minutes.
3. During this time prepare your glass jar by sterilising them with boiling hot water if you haven’t already done so.
4. Allow to simmer for a further 5-10 minutes depending on how much liquid still remains. Stir constantly to prevent sticking your looking for a jam like consistency.
5. Once you’ve reached the desired texture pour into the jar and allow to cool in the jar before keeping in the fridge.