I've had Marian Rutland's Apple Chutney when in England, and can attest to its being very good. We met Marian and her husband during our 1992 summer in Britain, and have been friends ever since. They visit us in Florida, and we visit them in England.
Marian's Apple Chutney
notes from Marian:
Make the chutney in a large pan, not one you would use for making jam because the vinegar may spoil your jam/jelly pan.
It is also a good idea to put some sheets of newspaper on the floor, or spread a dust sheet on the floor to stop splashes from the cooking process making a mess on the kitchen floor.
Use sterilized jars, warmed before potting the mixture, about 5 to 6 1lb (pint) jars should be sufficient.
Allow about one and a half hours for preparation, and about two hours for cooking.
2 1/2 lbs cooking apples when prepared, peel and core them.
1 1/2 lb brown sugar - any type will do
1 pint (2 c) brown (cider) vinegar
4 oz chopped onions (1/2 c)
1 oz (1 T) black mustard seeds
1 oz (1/4 c )peeled root ginger (peeled, chopped and put in a muslin cloth bag). I use a worn, washed, gent's hankerchief, made into a bundle with string
1 tsp salt
6 bay leaves (broken into tiny pieces)
1 tsp cinnamon
1/2 tsp mixed (pickling) spice
1. Put all the ingredients into a large pan all at once.
2.
Stir and then gently bring to a boil. Turn the burner right down so that the chutney is now at a slow bubble and stir.
3.
Keep the mixture at a low temperature and stir every 15 to twenty minutes. As the mixture thickens stir more often because it will burn at the bottom if left unattended.
4. Pot the chutney when the mixture is thickened.
5. Place cling film over the chutney filled jars when absolutely cold.
Store for a few weeks and then eat with cold meats or cheese.
