Ingredients

• 15 sour cooking apples
• 3 medium onions, grated
• 3 sticks celery, washed and diced very small
• 3 cups date syrup
• 1 1/4 cups malt vinegar
• 1 tablespoon tomato puree
• 1 1/4 cups white sugar
• 4 bay leaves
• 3 small dried red chilies, optional (for flavour not heat)
• 1 star anise
• 4 teaspoons mixed spice
• 4 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 2 teaspoons mixed herbs
• 1/2 teaspoon prepared English mustard
• 1/2 teaspoon salt

Instructions

1. Before preparing the apples put everything else into a medium size pan and bring to the boil, stir well then lower heat to simmer.

2. Grate apples onto a plate in order to catch juice (no need to peel) and place into a large pan, discarding the apple cores.

3. Once finished add everything that’s on the boil in the medium pan to the large pan with the apples in it.

4. Bring to the boil, lower heat and simmer until thick and dark brown, approx 30 minutes to 1 hour, stirring from time to time and making sure it doesn’t stick especially towards the end. Chutney is ready when it has reduced by approx 1/3.

5. Remove bay leaf, star anise and chilli(s) if using and jar immediately whilst still hot.

6. Will keep for 1 month in the fridge or can be processed and canned for over 1 year (see home page and look for the canning link).

7. Try adding a spoonful to stews and gravies or blend equal parts tomato puree with chutney in a food processor and put into squeezy bottles for a fruity ketchup the kids will love. Cheese on toast never tasted better so try mixing with grated cheese and grill until the cheese bubbles.