The Orchard Origins’ kitchen has been filled this week with the deliciously sweet/sharp, spicy aroma of apple chutney bubbling gently on the stove. As the autumn nights start to draw in there is something very comforting about making chutney – the culinary equivalent of a warm hug.
Julia, chief chutney-maker, was joined in the kitchen by a couple of our volunteers who helped with the peeling, chopping and stirring. Using James Grieve apples that were picked from one of the private orchards that we manage, the cider vinegar that we made last year, and a few other secret ingredients, the team produced another fifty jars of our very popular apple chilli chutney.
You can now buy all our products, including apple juice, cider, fruit leathers and apple crisps, from the reception desk at the Hereford Nature Trust.
This is the recipe for our basic apple chutney which came from Laurence, the project manager’s mum.
1 lb brown sugar
3 lb apples
1 lb onions
¼ lb sultanas
1 ½ pints apple cider vinegar
1 ½ tsp salt
2 oz root ginger
2oz mustard seed
- Wash, peel, core and chop the apples into small pieces.
- Peel, chop and mince the onions (if you don’t have a mincer chop them very finely)
- Put all ingredients into a large heavy-bottomed saucepan and bring slowly to the boil stirring until the sugar has dissolved.
- Then simmer very gently, bubbles barely breaking the surface, until the chutney has thickened, stirring every now and then.
- It is ready when drawing a spoon across the surface leaves a definite track mark. This will take at least four hours.
- Pot into warm sterilised jars with plastic lined lids. Don’t use cellophane lids as the vinegar will evaporate through these and your chutney will dry up.
- Label when cold and store in a cool, dry place.
- Leave to mature for a month. The longer that you leave it to mature the better it will be.