It's the last day of Chutney Week, and I'm taking a break from the Great Cider Caper 2011 to post another favourite. This is a very sweet chutney, it's almost jam-like (without actually being jam), stuffed full of apples with a sharp bite of ginger & the mellow sweetness of honey. This is another large recipe, and a good way of using up an unexpected bagful of cooking apples from your in-laws (unless they get made into cider). I like cutting my crystallized ginger quite chunky, about the same size as the raisins (which are there to give the chutney body, as just apples makes it a bit too much like baby food for me), so you get little bursts of spice & texture. If you like it finer, then chop away!
Apple, Honey & Ginger Chutney
250g raisins (or sultanas. Or any dried fruit)
250g crystallised stem ginger (you can also use stem ginger in syrup, the syrup can also be used to substitute some of the honey too)
250g brown sugar
600ml cider vinegar
1 thumb sized piece of fresh ginger, grated
1 tsp salt
1tsp allspice (or ground mixed spice)
Peel, core & chop the apples. It'll take a while, so having the radio on makes it less of a slog (or learn Spanish with Michel Thomas, and spend all your time muttering 'loh noh ness-e-sEE-tow a oor-a'). Put everything in a pan & bring to the boil. Simmer until thick (40 minutes to an hour, depending on your apples), spoon into sterilized jars & leave for a month before eating.