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Made tonnes of this today. Its a River Cottage recipe - enjoy!
Ingredients
3-4 tbsp sunflower oil
4 tbsp mustard seeds
2 tbsp crushed black peppercorns
1 tbsp fenugreek seeds
1 tbsp ground cumin
2 tsp turmeric
1 bulb of garlic, peeled and grated
5-7cm piece of fresh ginger, peeled and grated
6 fresh red chillies, deseeded and finely chopped
2kg Bramley apples, cored and chopped
500g dark Muscovado sugar
500ml cider vinegar
2 tbsp salt
The left over pulp from the medlar jelly, or about 700g pears, peeled, cored and chopped
Method: How to make medlar and apple chutney
1. Warm the oil in a large, heavy-bottomed saucepan over a medium heat and add the spices, stirring well and frying until the mustard seeds just begin to pop. This will only take a minute or so – be careful not to scorch the spices. Add the garlic, ginger and chillies, stir well, and fry gently for few minutes.
2. Tip the chopped apples into a large preserving pan and pour over the spices.
3. Add the sugar, vinegar and salt, along with the left over pulp from the medlar jelly, or the pears if you are using them instead.
4. Stir over a low heat until the sugar dissolves, then simmer for about 2 hours until thickened, stirring occasionally and adding a little water if you think it’s beginning to look too thick.
5. Bottle in warm, sterilised jars, filling the jars really full as the mixture will shrink slightly as it cools. Seal with vinegar-proof lids.
NB it helps to have made some medlar jelly first ( I used the RC recipe and its devine!!)
Ingredients
3-4 tbsp sunflower oil
4 tbsp mustard seeds
2 tbsp crushed black peppercorns
1 tbsp fenugreek seeds
1 tbsp ground cumin
2 tsp turmeric
1 bulb of garlic, peeled and grated
5-7cm piece of fresh ginger, peeled and grated
6 fresh red chillies, deseeded and finely chopped
2kg Bramley apples, cored and chopped
500g dark Muscovado sugar
500ml cider vinegar
2 tbsp salt
The left over pulp from the medlar jelly, or about 700g pears, peeled, cored and chopped
Method: How to make medlar and apple chutney
1. Warm the oil in a large, heavy-bottomed saucepan over a medium heat and add the spices, stirring well and frying until the mustard seeds just begin to pop. This will only take a minute or so – be careful not to scorch the spices. Add the garlic, ginger and chillies, stir well, and fry gently for few minutes.
2. Tip the chopped apples into a large preserving pan and pour over the spices.
3. Add the sugar, vinegar and salt, along with the left over pulp from the medlar jelly, or the pears if you are using them instead.
4. Stir over a low heat until the sugar dissolves, then simmer for about 2 hours until thickened, stirring occasionally and adding a little water if you think it’s beginning to look too thick.
5. Bottle in warm, sterilised jars, filling the jars really full as the mixture will shrink slightly as it cools. Seal with vinegar-proof lids.
NB it helps to have made some medlar jelly first ( I used the RC recipe and its devine!!)
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