Mairín's Spiced Chutney
A fantastically versatile chutney, packed with gorgeous flavours that lend themselves perfectly with some of our favourite Irish cheeses. The great thing about an apple based chutney is that you can be pretty experimental, trying out different fruits, herbs and spices to create your own signature blend.
Prep time: 15 minutes
Cooking time: 1 hour 50 minutes
Serves: 8
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900g Bramley apples450g Pears2 Medium onions85g Chopped stem ginger (from a jar of ginger in syrup)3 Garlic cloves finely chopped1 tsp Mustard seeds1 tsp Crushed dried chillies1 tsp Salt1 Cinnamon stick900g Muscovado sugar500ml Bottle cider vinegar
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Core, peel and chop the apples and pears in bite-sized chunks. Put them in a saucepan.
- Dice the onion and garlic. Dice the ginger. Stir onion, garlic and ginger into the pot.
- Sprinkle with the mustard seeds, chillies and salt. Add the sugar and stir. Pour in the cider vinegar. Then drop the cinnamon stick on top.
- Heat slowly for about 20 minutes, giving an occasional stir, until the sugar has dissolved.
- Now leave the chutney to simmer at a steady pace for about 1 ½ hours, without a lid, stirring occasionally until reduced and thickened.
- Using a heatproof jug, pour the chutney while still hot into sterilised jars.
- Allow to cool completely before serving. If kept in sterilised jars, the chutney will keep for about a year in a cool, dry place.
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Core, peel and chop the apples and pears in bite-sized chunks. Put them in a saucepan.
Ingredients
- 900g Bramley apples
- 450g Pears
- 2 Medium onions
- 85g Chopped stem ginger (from a jar of ginger in syrup)
- 3 Garlic cloves finely chopped
- 1 tsp Mustard seeds
- 1 tsp Crushed dried chillies
- 1 tsp Salt
- 1 Cinnamon stick
- 900g Muscovado sugar
- 500ml Bottle cider vinegar
Method
-
Core, peel and chop the apples and pears in bite-sized chunks. Put them in a saucepan.
- Dice the onion and garlic. Dice the ginger. Stir onion, garlic and ginger into the pot.
- Sprinkle with the mustard seeds, chillies and salt. Add the sugar and stir. Pour in the cider vinegar. Then drop the cinnamon stick on top.
- Heat slowly for about 20 minutes, giving an occasional stir, until the sugar has dissolved.
- Now leave the chutney to simmer at a steady pace for about 1 ½ hours, without a lid, stirring occasionally until reduced and thickened.
- Using a heatproof jug, pour the chutney while still hot into sterilised jars.
- Allow to cool completely before serving. If kept in sterilised jars, the chutney will keep for about a year in a cool, dry place.
