So I haven’t been able to do much painting, drawing or writing of late due to hurting my thumb. But I have been able to make chutney thanks to this wonderful kitchen gadget of my mums, which does all the ouchy chopping bit for me!I love love love chutney – This time I made an apple and smoked paprika one, with roasted fennel seeds. Its a really interesting flavour, and came out this gorgeous deep pinky red thanks to all that spice. The fennel seeds smell amazing when you roast them, but you really don’t need very much as the flavour could be quite strong.Actually, I did do a tiny bit of writing for the sticky labels… Straight after lunch once the pain stuff I’ve been taking kicked in.Here’s the recipe if you’re interested :
Apple and Smoked paprika Chutney :
900 mls cider vinegar (I used a mix of malt, and white as it was all we had in the cupboard)
1 kg of peeled and cored apples (peeled and cored weight) – Actually, because I chopped these small in the blender I didn’t bother peeling them.
225 g onions, peeled and quartered
450 g sultanas, or currents
700 g soft brown sugar
1 1/2- 2 Tbsp Smoked paprika
2 tsp freshly roasted fennel seeds, ground
1 tsp sea salt
1Rinse and core apples, peel if you want. Then chop until fine in a food processor with 1/2 cup of cider vinegar and the onion.
2Add the remaining vinegar, and all the other ingredients to a large heavy bottomed stainless steel pot (make sure to use your largest pot, as the chutney will spit and is Uber hot!) Bring to the boil, stirring constantly, over high heat. Reduce heat to low and simmer gently, stirring occasionally so that it doesn’t stick to the bottom of the pot, until the apple is tender and has thickened. I found the longer I had it on the stove, the more intense the colour became.
3In the meantime, prep clean glass jars in the oven.
4Once the chutney is thick enough (to your liking – remember that it will thicken some on cooling), ladle hot sauce into hot, sterilized jars.
You should really leave it to sit for a couple of weeks as the flavour gets better with time, but I’m impatient and use it right away. I got seven decent sized jars from this recipe, though I didn’t really weigh my apples – I just used what I had collected. It needs to be refrigerated once open. Otherwise will store in the cupboard for a good year or so.
Hmmm… looking at the collection of chutneys I’ve made and stored so far, I think I may need to give a few more away this time!