A marriage made in heaven is a Vale of Mowbray pork pie served with a good chunk of cheese and a deliciously savoury apple chutney. Lunchtimes don’t get much better than that. But tracking down the best chutney to earn its place in your heart can be a tall order. Whilst shop-bought varieties are great for ease, they don’t always cut the mustard when it comes to taste. Read on for our top Apple Chutney Recipe and some hints and tips to get you chutney making with ease.
Vale of Mowbray’s Pork-Pie-Worthy Apple Chutney
1.5 kg good quality cooking apples – peeled, cored and diced
750g light Muscovado sugar
500g raisins and/or sultanas
2 finely chopped onions
2 tsp mustard seeds
2 tsp ground ginger
2 tsp dried sage
700ml apple cider vinegar
Combine all of the ingredients in a preserving pan (or large heavy based saucepan). Over a medium heat gradually bring the mixture to the boil, stirring occasionally. Once at simmering point, simmer for approximately 40 minutes remembering to stir the pan frequently. You are looking for a thick mixture where the apples have broken down but the raisins/sultanas are still intact. Remove the mixture from the heat and allow to cool before putting the chutney in to sterilised jars.
Chutney-Making Hints and Tips
Whatever anyone tells you, chutney-making isn’t rocket-science. An hour or two making chutney is well worth the effort for a season of delicious home-made pork pie accompaniment. Nonetheless, a few pointers can help you along the way to Chutney-Making Success:
Once you’re confident with your chutney-making ability, feel free to adapt the quantity and types of spices to suit your taste. And once you’ve handed out a few jars as gifts, and your friends and family are begging for more, don’t forget to say where you found the recipe!