Granny Pierce’s Apple and Onion Chutney

I was lucky enough to receive around 30lb of apples from a very kind lady on Freecycle last night…

And this chutney is what I made from some of them.

This is a family recipe, and is not Paleo, but I figure that you don’t eat more than a tablespoon of this type of condiment at a time, so the small amounts of sugar that it contains won’t make much of a difference to our overall health.

This chutney is used as a relish – it is wonderful in sandwiches, with cold or hot sliced meats, with cheese and even with things like pork chops.

Granny Pierce’s Apple and Onion Chutney

Fills 4 500ml/1 pint mason jars

chutney1

3lb cooking apples

1lb onions

8oz honey

8oz cane sugar

3/4 pint of vinegar

zest and juice of 2 lemons

1 jalapeno – seeded and chopped

1 tsp ground ginger

1 tsp ground allspice

1/2 tsp cinnamon

1 tsp salt

4 whole cloves

8 peppercorns

1 tbsp mustard seed

1 tbsp coriander seeds

Wash, peel and core the apples and chop into small bite-sized chunks.

Peel and chop the onion finely.

Tie the whole cloves, peppercorns, mustard seed an coriander seeds in a small piece of cheesecloth.

Place the chopped apple and onion and the bag of spices in a large, heavy bottomed pan.

Add the remaining ingredients and bring slowly to the boil, stirring to dissolve the sugar.

Once the sugar has dissolved, reduce the heat and simmer very gently for several hours until the chutney is thick and brown.  This will take at least 4 hours, and it is ready when a spoon drawn across the surface makes a thick track mark.  Stir the chutney occasionally during this time.

Once the chutney is thick, fill warm sterilized mason jars.  Put on the lids and screw them down tightly.  Process in a boiling water bath for 10 minutes.

Once cold, label and store in a cool dark place for at least 1 month before using.  Once opened, store in the fridge.

5 thoughts on “Granny Pierce’s Apple and Onion Chutney

    • Thanks for your comment…. This is an old family recipe from back in the UK… Granny Pierce was not actually my Grandma – she was my Aunt’s husband’s mother (my cousin’s Granny), and this was her recipe. It dates back at LEAST 50 years, probably more. We used to make huge batches of it every autumn when I was a kid.
      Make sure you do let it age for at least a month before trying it… it really does improve with age.

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