This recipe, also known as Gardener’s Windfall Chutney, is ideal for the novice chutney maker. Having prepared the apples and onion, you simply throw everything into one big pot and let it simmer away. It’s perfect for those times when you come in from the garden and suddenly have the urge to create something using the produce you’ve harvested. Feel free to halve the quantities if preferred. Just be sure that your first taste of it is with some fresh white bread and really strong Cheddar. The combination is wonderful! It’s also quite lovely with Sausage Puffs.–Ghillie James
LC Woah, What a Windfall! Note
Ghillie wasn’t kidding when she dubbed this recipe Windfall Chutney given how she seems to have gotten a little carried away with the amounts, as this makes several quarts. Fortunately, it’s quite easy to make a fraction of the recipe, so just brush up on those second-grade math skills or take a peek at that calculator on your computer.
Apple-Onion Chutney Recipe
- Quick Glance
- 15 M
- 2 H, 15 M
- Makes about 3 quarts
- 3 pounds fallen cooking apples, peeled, cored, and sliced
- 1 onion, peeled and chopped
- Four 14-ounce cans chopped tomatoes
- 1 1/3 cups golden raisins
- 3 cups granulated sugar
- 2 teaspoons curry powder
- 2 teaspoons ground ginger
- 1 heaping teaspoon salt
- 2 cups malt vinegar
- 3 large, relatively mild red chili peppers, seeded and chopped (optional; use only if you wish to make a fiesty windfall chutney)
- 1. Place all the ingredients in a very large pan or in 2 slightly smaller pots. Cook over medium heat, stirring occasionally, until the mixture thickens and starts to become sticky, about 2 hours. As the mixture cooks, the liquid will rise to the surface, with the chutney thickening at the bottom of the pan, so continue to stir every so often. (One word of warning: Be careful when stirring the hot chutney—it may be just trembling on the surface, but it can erupt like a volcano when you dig deeper. I find turning off the heat briefly helps . . . as does wearing an apron and standing at a distance!) The chutney is done when the liquid has reduced to the point that it feels and looks less like a sauce and more like, well, a chutney.
- 2. Ladle or pour the hot chutney into warm sterilized jars and seal according to manufacturer’s directions.
- 3. The chutney can be eaten as soon as it is cool—unlike other chutneys, which need to be left to mature.
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Apple-Onion Chutney Recipe © 2011 Ghillie James. Photo © 2011 Laura Hynd. All rights reserved.