Allan’s Windfall Apple Chutney

I love making this chutney with windfall apples from our back garden, and we have a mixture of two apples that we use – one is a cooker and one is an eater- and they look nothing like what you buy in the supermarket. I love the fact that they are not perfect and it’s a real joy to make them into chutneys as my kids love to be involved and help all the way.

Chutneys can be made in advance and if stored in Kilner jars they last for months. They are the perfect accompaniment to cheese and biscuits or for a roast loin of pork on a Sunday. This recipe will make a couple of decent jars of chutney.

Windfall apple chutney

Ingredients
500g apples Granny Smiths
500g Bramley cooking apples
250g onions
2 cloves of garlic
150g raisins
350g Light brown sugar
750ml malt vinegar

Method

Peel the apples and grate them using the coarse side of your grater into a bowl. Don’t worry if they discolour as the chutney will be brown by the end any way.

Finely chop the onions and garlic.

Place all the ingredients into a heavy-bottomed pan, bring to the boil and then reduce the heat to allow the mix to tick over and liquid to evaporate.

Keep stirring (but be careful as the mixture spits) until it starts to thicken and you reach a thick chutney consistency.

Carefully pour into sterilised Kilner jars and close the lid with its seal while hot to form the vacuum. I normally don’t move the jars until they are cold or at room temperature at least.