All in all this weekend was a very apply kind of affair.
For several weeks now, as the apples on our trees have ripened they have been picked,
chopped and frozen in preparation for the arrival of Chutney Day.
And this Saturday was that day !
In the last couple of years it has become a bit of a ritual in our house with the
finished chutney being much enjoyed for several months afterwards -
and one very special and very large jar being set aside especially for Christmas.
The smell as it is cooking completely fills the house and the whole day is
pretty much all about the grand cook up -
with it happily bubbling away on the hob for several hours.
This years large harvest of apples meant we had two pans on the go -
increasing our output by a full 50% on last year - Happy Days !
The recipe couldn't be simpler, and there is definitely no particular science to it,
as its very much an everything in all at once kind of cook up.
12 lbs of apples ( after peeling )
3 large onions
(We also added a couple of pounds of rhubarb to our mix this year.)
5 lbs of Soft Brown Sugar
3 pints of vinegar
8 oz salt
4 oz garlic
Pickling spices ( placed in a muslin bag )
4 oz mustard seeds
6 heaped tsp cayenne pepper.
2 oz ground ginger
2 lb sultanas
We doubled the above recipe and made 35 jars ( all sizes ) of chutney.