British Red
14-09-2008, 00:40
Well, just for Spam as he seems to like it - heres my way of using up windfalls from the big apple tree.
Take 1lb of strong onions, peeled and very finely chopped
Put them in a steel pan JUST cover with water.
http://farm4.static.flickr.com/3119/2853843097_6d92cbbb63_o.jpg
Bring up to the boil and then simmer gently for 5 minutes until soft
http://farm4.static.flickr.com/3130/2854679398_f76e96666a_o.jpg
While thats going on peel and core the apples - sling any bruised bits. You want 3lb of chopped stuff. Chop it finely, Put the apples into 2 pints of cider vinegar as you chop em . Malt vinegar is cheaper and works fine if you like it that way it makes a stronger taste
Drain off any excess water from your onions and put in the apples in vinegar.
http://farm4.static.flickr.com/3267/2854680026_b6c3df1c47_o.jpg
And a pound and a half of Muscavado sugar (raw demerara if you can't get muscy), 6oz of sultanas,
http://farm4.static.flickr.com/3003/2853845003_fe85f239b7_o.jpg
Add 1 tsp of sea salt and half a teaspoon of cayenne. Then grate a couple of fingers of fresh root ginger (an ounce or two) into the mix.
http://farm4.static.flickr.com/3008/2854684274_6f7b4029a8_o.jpg
Stir on a low heat until all the sugar has dissolved.
http://farm4.static.flickr.com/3024/2853846343_c6bd6d50f4_o.jpg
Then bring to a hot fast boil,
http://farm4.static.flickr.com/3036/2854683268_4666e1f741_o.jpg
Lower the heat and simmer the snot out of it (at least two hours till its gloopy)
http://farm4.static.flickr.com/3246/2853849559_4e874bc092_o.jpg
Heat jars in the oven,
http://farm4.static.flickr.com/3082/2853850299_40f5f2c7f8_o.jpg
fill with warm chutney ( a ladle and jam funnel comes in really handy here)
http://farm4.static.flickr.com/3082/2853851115_7319762938_o.jpg
Seal well and leave for three months or so to mature (if you can wait - its pretty good now though)
http://farm4.static.flickr.com/3170/2853851549_5231aa9ea6_o.jpg
Thats it - quick rough bloke cooking with a nice sharp tangy result - goes well with some rough bread and cheddar
Red
Take 1lb of strong onions, peeled and very finely chopped
Put them in a steel pan JUST cover with water.
http://farm4.static.flickr.com/3119/2853843097_6d92cbbb63_o.jpg
Bring up to the boil and then simmer gently for 5 minutes until soft
http://farm4.static.flickr.com/3130/2854679398_f76e96666a_o.jpg
While thats going on peel and core the apples - sling any bruised bits. You want 3lb of chopped stuff. Chop it finely, Put the apples into 2 pints of cider vinegar as you chop em . Malt vinegar is cheaper and works fine if you like it that way it makes a stronger taste
Drain off any excess water from your onions and put in the apples in vinegar.
http://farm4.static.flickr.com/3267/2854680026_b6c3df1c47_o.jpg
And a pound and a half of Muscavado sugar (raw demerara if you can't get muscy), 6oz of sultanas,
http://farm4.static.flickr.com/3003/2853845003_fe85f239b7_o.jpg
Add 1 tsp of sea salt and half a teaspoon of cayenne. Then grate a couple of fingers of fresh root ginger (an ounce or two) into the mix.
http://farm4.static.flickr.com/3008/2854684274_6f7b4029a8_o.jpg
Stir on a low heat until all the sugar has dissolved.
http://farm4.static.flickr.com/3024/2853846343_c6bd6d50f4_o.jpg
Then bring to a hot fast boil,
http://farm4.static.flickr.com/3036/2854683268_4666e1f741_o.jpg
Lower the heat and simmer the snot out of it (at least two hours till its gloopy)
http://farm4.static.flickr.com/3246/2853849559_4e874bc092_o.jpg
Heat jars in the oven,
http://farm4.static.flickr.com/3082/2853850299_40f5f2c7f8_o.jpg
fill with warm chutney ( a ladle and jam funnel comes in really handy here)
http://farm4.static.flickr.com/3082/2853851115_7319762938_o.jpg
Seal well and leave for three months or so to mature (if you can wait - its pretty good now though)
http://farm4.static.flickr.com/3170/2853851549_5231aa9ea6_o.jpg
Thats it - quick rough bloke cooking with a nice sharp tangy result - goes well with some rough bread and cheddar
Red