A Craft in the Life: Apple and Cucumber Chutney

Along with bringing home a rather excessive number of very large courgettes last week from Cogges Manor Farm, another vegetable we had quite a lot of was cucumbers! I really liked the look of this apple and cucumber chutney, as the combination of sweet apple, cool refreshing cucumber and a hint of chili sounded delicious. Most chutneys are made in a similar way to the Spiced Courgette Chutney I made alongside this one, however this recipe varied slightly in order to ensure the sugar was properly dissolved in the white wine vinegar.

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Apple and Cucumber Chutney 

You will need:

1lb 4 oz/650g Onions, chopped (Around 3/4 large white or red onions should be enough)

2lb 2 oz/1kg Cucumbers, cut lengthways, seeds removed and chopped

2lb 2 oz/1kg Cooking apples, chopped (Granny Smith work very well!)

15 ½ fl oz/450ml White Wine Vinegar

1lb 7 oz/500g Brown Sugar

1 tsp Salt

1 Red Chili, chopped (This will depend on how spicy you like your chutney, and the strength of your chili!)

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Let’s get started!

  • Add the chopped apples, onions, cucumber and white wine vinegar to a large stock pan and place on a medium heat.
  • Stirring regularly to prevent sticking, bring to the boil then simmer until softened.
  • Add the sugar, chili and salt, stirring until all the sugar has dissolved.

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  • Continue to simmer uncovered for around 2 hours until dark and thickened (Make sure to check on the chutney every 15/20 minutes and give it a good stir to prevent sticking!).
  • Preheat your oven to Gas Mark 1/140ºC/275ºF. Carefully wash and dry your jars (You can use large curry/pasta sauce jars or smaller jam/condiment jars depending on what you have! You can of course buy new glass jars, Steamer Trading Company sell 6 400ml jars with lids for £6. Lakeland also sell 6 110ml jars for £5.29, however you often are required to buy the lids separately).
  • Place the jars and lids separately in your preheated oven and allow to sterilise for around 30 minutes.

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  • Carefully remove the jars and lids from the oven. Spoon the chutney into the jars while it is still hot, before topping with a wax disc and replacing the lids.

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  • Label with it’s name and the date before leaving in a cool, dark place for at least 4-6 weeks before opening.

Our cupboards are certainly well and truly stocked full of chutney now! This recipe was easy and simple to make, resulting in a tasty looking chutney flecked with red chili and pieces of green cucumber. I’m a massive fan of cheese and crackers, and this chutney works very well with both 🙂 I would definitely recommend giving this recipe a go if you are looking for a sweet and spicy chutney.

A Craft in the Life…

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One thought on “A Craft in the Life: Apple and Cucumber Chutney

  1. Pingback: Green Tomato Relish | Life After Lincoln

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