Bramley Apple and Pear Chutney
Featured in the August 2009 handbook.
2009 is the bicentenary of the Bramley Apple. In 1809 the first Bramley Apple tree grew from pips planted in a garden in Nottinghamshire. In 1846 a local butcher called Matthew Bramley bought the garden. To celebrate 200 years of this wonderful cooking apple why not make some chutney? The more vinegar you add the more acidic the chutney, remember you can always add but not takeaway!
1kg/2.2lb Bramley Apples, peeled, cored and chopped
1kg/2.2lb Conference Pears, peeled, cored and chopped
2 large onions, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 limes, grated zest and juice
1 tablespoon mustard seeds
Approximately 1litre/2 pints white wine vinegar
225g/8oz each of dried apricots and peaches, chopped a piece of root ginger as big as your thumb, peeled and grated
2 teaspoons ground ginger salt to taste
1kg/2.2kg dark Muscovado sugar
1. Sterilise some jam jars by washing in hot soapy water, rinsing and then drying in a warm oven, 130ºC, 120ºC fan oven, gas mark 1 for 10-15 minutes.
2. Put the apples, pears, onions, garlic, lime zest and juice, mustard seeds and half the vinegar into a large pan.
3. Bring to the boil and simmer gently until the fruit is nearly cooked.
4. At this point, taste the chutney before adding a little more vinegar to your taste with the rest of the ingredients, then bring back to the boil and simmer for approximately 30 minutes or until thick and pulpy.
5. Allow to cool for 30 minutes and then pack into the jam jars, covering with a wax disc and a screw top lid.
6. Store in a cool dark place allowing 3-4 weeks for the flavours to mature. Delicious in sandwiches or with pork pie, cheeses, cold meats and patê.