As our Veganuary recipe share comes towards its end, we’ve decided to share something rather special…
Here is Dave’s “Three Generation Apple Chutney”. The recipe (pictured) was hand-written by Dave’s grandmother, before being passed down to his mother, who made a few amendments. The recipe was then handed on to Dave, whose wife Rachel has made some tweaks of her own – hence, three generations! Simple to make and absolutely delicious. Sometimes the old ones really are the best…
1.6kg sour apples
450g brown sugar
425ml malt vinegar
A heavy-based pan
Sterilised jars for storage
- Rinse the ginger and tie in muslin.
- Chop up (or mince) all the ingredients
- Bring to the boil and simmer for two hours, stirring frequently, until the liquid has boiled off. Remove the ginger.
- Pot and seal in sterilised jars. Allow to mature for approximately 3 months.