This is similar in taste to a branston pickle, but much simpler. I make up a big batch of this about once a year, and the flavour just keeps on improving as time goes by. It’s great with a sausage roll or in a sandwich with really bitey cheddar.
Fills 3 x 300 ml (10 fl oz) jars.
Ingredients 13
20 g olive oil
900 g red onions, thinly sliced
6 g fine salt
200 g dark brown sugar
1⁄2 tsp chilli flakes
380 g eating apples, such as braeburn or fuji, peeled, roughly chopped
200 g balsamic vinegar
75 g apple cider vinegar
Spice Bag
2 fresh bay leaves
1⁄2 lime
1 tsp brown mustard seeds
1 tsp cumin seeds
1 tsp black peppercorns
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Method 5
Make the spice bag by placing the , , , , and on a square of muslin (cheesecloth), then tie it up to enclose them.
Heat the in a large heavy-based saucepan over a low heat. Add the and and cook with the lid on, stirring occasionally, for 10–15 minutes until softened and transparent.
Stir in the and and cook for 2–3 minutes with the lid off, then add the , , , and spice bag. Slowly bring to the boil, then reduce the heat to low and simmer for a further 45 minutes, or until the liquid is reduced and the mixture is glossy and thick.
Remove the pan from the heat and cool for 10 minutes, then remove the spice bag and squeeze out the juices into the pan. Sterilise your jars while the chutney cools.
Spoon the chutney into the sterilised jars and seal. Leave for at least 2 weeks before using, to allow the flavours to marry and the sharpness of the vinegar to subside. Store the unopened jars in the pantry for up to 1 year. Refrigerate after opening and use within 1 month.
