Cooking apple chutney recipe

Hi all .
I have been given about 3 buckets worth of windfall cooking apples from a neighbour ( either granny smith or small bramley, not entirely sure )

This is far too much for pie duties, so i was wondering if anyone had a good recipe for apple chutney. I want it to keep as long as possible, maybe over winter. All the recipes I can find on the net only seem to keep for a couple of weeks.

many thanks in advance :thumb:

 

1 1/2lb red tomatoes skinned and chopped
1 1/2 lb cooking apples weighed after peeling and coring, chopped
8 oz onions finely choppped
1 teaspoon salt
1 teaspoon ground ginger
12 oz sugar
1 teaspoon pickling spices (Omit if using spiced vinegar)
1/2 pint vinegar (brown or white)
4 oz dried fruit

Put onion in pan with 1/8 pint of the vinegar, simmer until nearly soft.
Add apples, Tomatoes and spice (Tied securely in a muslin bag), salt, ground ginger and just enough vinegar to stop the mixture from burning. (I didn't need to add any at this point)
Cook gently until the fruit is soft, stirring from time to time.
Add remaining vinegar, and thoroughly stir in sugar.
Boil steadily until the chutney is thick.
Remove spice bag if used, and pour hot chutney into hot jars.
Seal at once.
This will keep unopened for years.

 

Apple Chutney
1lb of onions grated or chopped finely
1/2 pint vinegar
2lbs apples after peeling and coring, chopped
2-4 oz dried fruit (optional)
1 teaspoon pickling spice
1 teaspoon salt
1 teaspoon ground ginger
12 0z sugar
1. Put Onion into pan with 1/8 pt of Vinegar. Cook until onions soft.
2. Add the chopped apples, dried fruit, spices (tied up in a muslin bag) salt, ground gignger and a little more vinegar to stop the mixture burning.
3. Cook gently until fruit is soft, stirring occasionally.
4. Add rest of Vinegar and thoroughly stir in the sugar.
5. Boil steadily until the chutney is thick.
6. Remove spices.
7. Bottle into hot jars.

This also will keep for a very long time unopened.

 

I also add one Scotch Bonnet Chillie

 

Thanks very much guys . Gonna get on this tonight making a batch of a sort of hybrid of both these recipes I think. I'm going to omit the toms due to a garden shortage right now, but the last of the onions from the garden will be used up.

It will definately have homegrown chili in too, I have about 2 pounds to do something with. When one chili the size of a thumbnail does for a curry for 4, they are getting used quite slowly. Reckon i will freeze them tonight.

 

We did not add Chillis to either 'cos they give me chronic indigestion.