Recipe – Mother’s Garden Apple Chutney

Hi everyone, this is Maggie.

I aim to post regular Mother’s Garden recipes. When Martin has finished building my desk (!) I hope to make occasional excursions from the kitchen and the garden to the computer to share some of my ideas with you.

This one, for apple chutney, is a great favourite in the family and among friends, and has been passed down passed down from my mum, Beryl Whitman, like many gems of wisdom and practical knowledge.

Mother’s Garden Apple Chutney

4lbs (1.8kg) apples, peeled, cored and chopped into chunks.  Any apple can be used, including windfalls. We try not to waste anything
2lbs (0.9kg) sultanas
3lbs (1.36kg) demerara sugar
2lbs (0.9kg) shallots or onions, peeled and chopped
2oz (60g) mustard seed
4oz (12g) or less, of salt
quarter of teaspoon cayenne pepper, again more or less depending on individual taste
3 pints (1.7 litres) malt vinegar. I use red wine or apple cider vinegar because we make them on the farm.

Chop apples and shallots and combine with all the other ingredients in preserving pan or large saucepan.
Bring it to rapid boil then reduce heat by about half, stirring occasionally (to prevent sticking) for about two hours until it is thick.
We recycle jars, so wash them well in hot soapy water, removing labels if necessary. Rinse in hot water and stand upside down to drain. Place in warm oven just before you are ready to bottle the chutney. We often try to coincide this with when we have been using the oven to cook, turning the oven off once the jars are in. The heat within the oven will be enough to sterilise them. You can use waxed paper with cellophane lids secured with a rubber band, or, as we do, carefully clean and use the original jar lids, preferably ones with the dimple security seal, which pop as they cool down.
Let the mixture cool slightly, then pour into the warm jars, leaving minimal space between the chutney and the lid. I have just acquired a jam funnel which helps a great deal to avoid making a mess of the outside of the jars. If you do spill down the side of the jars you must wipe them down thoroughly, of course.
Finally, it is important to label and date, with product details, ideally making them yourself, or getting children involved. Have fun.
The chutney can be eaten immediately, but is best matured for a minimum of three months – just in time for Christmas. It always makes a welcome present.
Get chopping (or use a processor).

PS We love to eat this chutney with bread and mature cheese, cold meats and curries.

11 responses to Recipe – Mother’s Garden Apple Chutney

  1. Fiona

    I’ll be giving this a go over the next couple of weeks and will give you a mention on my blog.
    See you sometime. Would just love to make it over.

  2. Tina

    What do you mean when Martin has fininshed building your desk is it not done yet? Txxxx

  3. Martin Kirby Post Author

    Tis done, save a little rewiring. Need to get Maggie a laptop too. Oh alright, it isn’t finished…. will locate my finger and pull it out.

  4. Tina

    Well the laptop is another story…Arthur Negus would be proud of it. T x

  5. Kerry Ann

    This is a marvellous recipe that I will want to try within the next few days. How many jars does it fill? I want to be sure I have enough before getting started. Thanks!

  6. Martin Kirby Post Author

    Hi Kerry,

    Thanks for your kind comment. A standard jam jar is about 16oz or 450g, and you should fill about 6-8 of these. I use recycled jars. Be sure they don’t have metal lids because the vinegar can react with the metal. So, you can either use a wax disc and a cellophane cover held down by a elastic band, or I often use jars that have plastic screw top lids, such as coffee jars or chocolate spread jars. Enjoy!
    Where are you based?
    All best wishes – Maggie

  7. Kerry Ann

    Thanks Maggie for a quick reply, and tips on canning jars (knew about that, but always good to have a refresher!) Looking forward to getting started.
    From the West Coast of British Columbia!

  8. Lilian

    This was my first attempt at Apple Chutney to use up fallen apples outside my daughters Reception Class and to sell them at the fair to raise money for the school.This is delicious! We have it with cheese on toast and it is so strong already! I used malt vinegar as it was available and added some allspice. It made 13 jars and I had to cook it in 2 large pans! Will be doing again! Yum!

  9. Martin Kirby Post Author

    We are so happy that you love your chutney AND you have raised some money for the school! Let us know when and where you are next selling chutney to raise money for the school and we will put it on our blog, just in case anyone who follows us would like some. Best wishes to you, family and school. Maggie

  10. Lilian

    Hi Maggie, Thanks for that. I am based in Ironbridge in Shropshire UK. So next year I want to try to use more of the apples for the Christmas fair. Seems sensible to use their own ingredients to raise funds. I just can’t bear seeing apples left everywhere.I will let people know it is your recipe so they can look it up. Best wishes to you and happy Christmas!

  11. steven norman (AUS)

    G’day kirby family!
    just thought i might say hello and a big thumbs up to the chutney! mum and i finally got around to making a batch, she is very impressed. every time i take a bite i have a flashback.
    i hope you guys are well and not working to hard.
    love steve

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