Apple, raisin and date chutney

Foraging diaries # 19 / Chutney diaries # 1: Crab apple.

As Autumn starts, chutney season begins. 

I discovered chutneys last year. I made 2 recipes from Darina Allen's book and was in awe of the result. We use chutneys as tapas, to eat with cheese, crackers and bread. Add a soup (we keep a big pan in the fridge that lasts all week) and you have an easy dinner when you are too tired to cook.

I am not a big fan of dried fruits but my partner is. Cooked with something else they re-hydrate a bit and I can tolerate them. 

This recipe is from Lynda Brown's book. Use light or dark brown sugar instead of granulated for a darker colour.

Serves: 1 jar of 1.14 litres

Ingredients:

• 1 kg crab apples, peeled, cored and chopped
• 1 ½ onions, finely chopped
• 10g fresh ginger, peeled and finely chopped
• 60g raisins (the recipe called for sultanas but I had raisins at home so that's what I used)
• 70g stoned dates, chopped
• 1 tsp mustard seeds
• ½  litre cider vinegar
• 250g granulated sugar 

Method:

1. Put the apples, onions, ginger, raisins, dates and mustard seeds in a stainless steel pan. Stir everything together, then pour the cider vinegar and add the sugar.
   
   
   
   
   
   
   
   
   
2. Cook on a low heat, stirring until the sugar has dissolved, then bring to the boil, reduce the heat, and cook gently for about 1 ½ hours. It took me 1 hour.
   
   
   
3. Stir continuously near the end of the cooking time so that the chutney doesn't catch on the base of the pan. The mixture is ready when it is thick and sticky.
   
   
   
4. Ladle into sterilised jars with vinegar-proof lids, making sure there are no air gaps.
5. Store in a cool, dark place.
6. Allow the flavours to mature for 1 month before eating.
7. Refrigerate after opening.