This chutney is made in a slow cooker, which means you just turn it on, put all the ingredients in and leave it cook for 6 hours. This makes up for the time it takes to peel and chop all of those apples! If you don't have a slow cooker you can cook it on the hob for 1 - 1&1/2 hours, you may need a little more vinegar.
Fills 2 small jars
250mls apple cider vinegar
200g soft brown sugar
1.2kg British eating apples such as Braeburn, peeled, cored and chopped (approx 850g after prep)
2 onions, diced
2 shallots, diced
3 star anise
2 tablespoons coriander seed
1 tablespoon cumin seed
- Put the slow cooker on high.
- Pour the cider vinegar into the slow cooker pot and add the sugar. Stir well until the sugar dissolves.
- Tip in all of the ingredients and stir well. Put the lid on the slow cooker and cook for 6 hours.
- Check in on the chutney every few hours and give it a good stir to ensure it will cook evenly. After 6 hours if there is still too much liquid in the cooker, remove the lid and allow it to cook for another 30 minutes or so – without the lid on the liquid will evaporate. It is ready when the liquid has reduced and the mixture is thick. You should be able to part the chutney without the channel you have created refilling with liquid.
- Transfer the chutney, while warm, to clean warm sterilized jars. Seal and label.
To sterilise the jars:
Run them with the lids through the hottest cycle of your dishwasher. If you don’t have a dishwasher, give the jars a good wash, then heat them in the oven at 140C fan for 10 minutes.
Check out the video below for tips on chopping the apples dicing the onions, also spot our tip for using the discarded apple peel!
Recipe and photos by Food Learning Officer Ceri Jones