Bramley Apple and Sultana Chutney

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25637402_2011990722378179_1609566918_oIngredients: 

  • 2 red onions – peeled and fine dice
  • 2 tablespoons of good quality vegetable oil
  • 3 tablespoons of yellow mustard seeds
  • 1 tablespoon of ground fenugreek seeds
  • 2 teaspoons of ground ginger
  • 2 kg of Bramley apples – peeled, cored and large dice
  • 500 grams of sultanas
  • 1 tablespoon of sea salt
  • 600 grams of light brown sugar
  • 375 ml of malt vinegar
  • 375 ml of cider vinegar

Gent’s top tip – when prepping the apples to stop them burning brown once peeled place them into a bowl of cold water allow with the juice and skin of half a lemon.

  1. To begin this winter classic, weigh and prepare all of the ingredients as outlined above.
  2. Place a medium range master sauce pan onto the heat and allow to heat gently, once the pan is up to temperature add your vegetable oil.
  3. Then add your finely diced red onion and allow to sweat on a low heat as this enables the onions natural sweetness to be released.
  4. Once the onions are beautiful and sweet, add your aromats consisting of yellow mustard, ground ginger and lastly ground fenugreek, gently warming as this helps to release their natural oils.
  5. Deglaze the pan with both the malt and cider vinegars and allow the vinegar to burn off.
  6. Once the base has reached this stage, add your chunks of Bramley apple.
  7. Add your Sultanas
  8. Lastly add your light brown sugar and a pinch sea salt.
  9. Whilst this is happening sterilise your chosen jars; to do this boil a kettle, once the kettle has boiled very carefully pour the hot water into the jars, with the lid tightly screwed on. Allow to cool and them pour the contents down the sink as this helps to ensure that your chosen jars are clean and bacteria free.
  10. For the Gourmet Gent I love to use pre-loved and recycled jars as they offer you new and interesting shapes and sizes, but also you are giving them a new lease of life therefore reducing the harmful effects on our planet.
  11. Carefully decant the mixture into your jars ensure the lid is screwed on tight as this helps to preserve the chutney forming a oxygen free environment, for the best results store for at least 2 months before eating.

Enjoy with lots of cheese!

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