METHOD:

Long slow simmering and the unique blend of spices are the key elements to this fragrant and very versatile  accompaniment. 

1. Create a spice bag by placing allspice berries, cinnamon stick, black peppercorns, star anise and green cardamom pods in calico cloth. Secure tightly with cooking twine. Put aside for later use. 

2. Using either a spice blender or mortar and pestle, make a paste with the chopped ginger, mustard, coriander and cumin seeds. 

3. Place chopped apples, onions, sugars, finely chopped garlic and chilli, lemon zest, vinegar, spice bag and spice paste and salt into a preserving pot. 

4. Bring to the boil then reduce and simmer, stirring occasionally to prevent chutney from sticking on the bottom of the pan, for approximately 1 – 1 ½ hrs.  The chutney is cooked when the apple and onion are soft and transparent, and the mixture has thickened.

   If the mixture is cooked but the consistency hasn't thickened, continue to simmer until the consistency is correct. 

5. Remove from heat and place on a heat resistant board. Remove the spice bag and scrape away any chutney. Put aside the spice bag momentarily. 

   Allow the chutney to cool slightly. 

6. Using a funnel, pour into warm dry sterilised screw cap sealable jars. Fill to approximately 2.5cm (1inch) from the top and seal using your preferred method. Label and store in a cool dark place in the kitchen or pantry.

   Allow the chutney to mature for at least 2 weeks before eating.

7. Returning to the spice bag, untie it by cutting the twine. Discard the contents. Rinse the calico to remove any excess spices or chutney. Wash in hot soapy water and rinse well. Dry and put aside so it can be used again.

NOTES:

• Choose clean ripe fruit. Do not use overripe and never use mouldy fruit as this will produce a poor-quality chutney.
• The type and colour of the sugar and vinegar used will affect the final colour and flavour of the chutney. Malt vinegar and brown sugar will produce very dark brownish red chutney with a more earthy/molasses background flavour, while white wine vinegar or apple cider and white sugar will produce chutney that has a fresher and brighter flavour.   What you choose is a matter of personal choice. I used a combination of light brown and white sugar with apple cider vinegar in this recipe as it contributes to the depth of flavour without creating a dark chutney. 
• If you enjoy a hot and spicy chutney the amount of chilli can be increased to suit your taste. The cooking time is an approximation only. Cooking time will depend upon the;
  • size of preserving pan - the broader the pan the quicker the evaporation,
  • degree of fruit ripeness – the riper the fruit, the sweeter and juicier the initial chutney will be and
  • degree of heat when cooking – the higher the heat, the greater the boil which will produce greater evaporation.  
• To test the chutney is cooked to the right consistency, spoon a little of the mixture on to a plate. The chutney should hold its shape.
• Towards the end of the cooking process, it may be necessary to stir regularly. It is important the fruit does not stick to the bottom of the pan and burn. Your chutney will be tainted with a burnt flavour which is not very pleasant. 
• It is important to wash your hands thoroughly after handling and de-seeding chillies. Chilli oil is easily transferred from the chillies to hands. If you touch your eyes or any delicate areas, the chilli oil will be transferred on contact and create a burning sensation.