Chocolate Apple Chutney

chocolate crab apple chutney

chocolate crab apple chutney

I was recently driven by a friend to pick up some “free” apples that he’d spotted alongside the A27. Of course they turned out to be the inedible variety but I was undaunted and decided this would be an opportunity to make them edible through the magic of the kitchen. Around the same time I spotted “Pressed foie gras and confit duck with carrot chutney and a hazelnut salad” on the Petrus menu and decided that this had the potential to be a real gourmet treat! The beauty of chutney, apart from being delicious and long lived, is that you can play with different ingredients as long as you stick by the principle of adding vinegar and sugar to the fruit in the ratio of about 1:1:3 – I tend to under sugar! You can then add spices and seeds to taste or whatever is in your larder. And of course with dark chocolate ever present in my cupboard it occurred to me that it would blend perfectly with the spices to give a rich, rounded flavour to compliment the sharp and hot accents of other ingredients.

Ingredients

  • 1.5 kg of crab apples
  • 500g of onions
  • 500g of sultanas
  • 500g brown sugar
  • 25g dark chocolate
  • 500ml of white wine vinegar
  • Zest and juice of two lemons
  • I small chilli
  • 1 tsp ground ginger or more fresh
  • 1 tsp ground allspice
  • ½ tsp of cinnamon
  • Pinch of ground cloves
  • ½ tsp of Maldon sea salt
  • 8 peppercorns and or juniper berries
  • 1 tbsp of mustard or onion seed

Method:

  1. Wash, peel, core and chop the apples fine. I lazily skipped peeling which may have been a mistake.
  2. Peel and chop the onions (the original recipe calls for mincing – no idea why)
  3. Put all ingredients into a large heavy bottomed saucepan and bring slowly to the boil. Stirring until the sugar is dissolved.
  4. Then simmer very gently, bubbles barely breaking the surface, until the chutney has thickened, stiring every now and then. It is ready when drawing a spoon across the surface leaves a definite track mark. This will take at least four hours. (or use a pressure cooker for about 30 minutes)
  5. Pot into warm sterilised jars with plastic lined lids. Label when cold and store in a cool, dry place. Leave to mature for a month.

via The Cottage Smallholder » Apple Chutney recipe.

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