Ravenswick Apple Chutney

In the early autumn it’s difficult to keep up with the sudden supply of apples in my area. The apples are naturally organic, deeply flavorful and, once a year, mind-blowingly abundant.

Inspired by this embarrassment of riches, I came up with this terrific chutney. The flavors are also inspired by those luxurious and faintly exotic mango chutneys. I’ve always wanted to make mango chutney but, faced with a box of mangoes, I can never bring myself to do anything with them other than eat them fresh. But I don’t live in a place where mangoes are abundant: here it’s apples so… apple chutney.

Use this gorgeous chutney alongside a grilled chicken breast or to add a posh touch to a cheese sandwich. Jarlsberg, a touch of green on a nice rustic bread with a slathering of this chutney and you’ll have created a sandwich that is also a memorable meal.

Ravenswick Apple Chutney

Ingredients:

Two pounds apples
Two cups apple cider vinegar
Two cups sugar
Two tablespoons fresh chopped garlic
Four tablespoons peeled and chopped fresh ginger
1 teaspoon crushed red pepper
1 cup raisins
juice of one lemon

Peel, core and coarsely chop the apples. In a large bowl add the raisins then toss with the lemon. Set aside.

In a food processor combine garlic, ginger, salt and red pepper flakes. Process until finely chopped.

Bring vinegar and sugar to a boil in a large non-reactive saucepan. Reduce heat and simmer, stirring, for 10 minutes. Add apple and garlic mixtures. Continue simmering for 30-40 minutes, until apples are tender and the chutney has thickened.

Place in sterilized jars and process or cool it in a couple of serving bowls.

Stored properly, this chutney will keep for several weeks without processing.

Makes about 4 eight ounce jars.