Apples are currently plentiful, and my feijoa chutney is getting down. So I thought I would do an apple chutney, inspired by the feijoa. Again, this is a roasted chutney, which enables the apples to maintain their shape, and the liquid to boil down to a sticky caramelised syrrup. This recipe makes three jars.
- 1kg apples, diced into 2cm cubes
- 300g onion, diced thin
- 3cm piece of fresh ginger root skinned and grated (or 2tbsp ground ginger)
- 1/2 tsp chili flakes
- 1/2 cup diced dried dates
- 1 cup of apple cider vinegar
- 500g white sugar
- 200g white sugar with pectin added (or simply just white sugar)
- 1 tbsp salt
- Place all ingredients in a bowl and stir through to coat. Do not worry if it looks a little dry, as water will be drawn out of the apples. Cover and leave in the fridge to marinate overnight.
- Place in a roasting pan and place in a pre-heated oven at 180ºC. Cook for 2 hours or until the juices have reduced to a sticky syrrup. Give the mixture a stir every 30minutes to make sure it roasts evenly and does not stick.
- Sterilise your jars and spoon in the mixture.