Our first harvest of Apples was rather massive, as the tree had long been neglected and overgrown when we bought our property, and within a month, there were thousands of stunning flowers all being madly pollinated by bees, and later- more fruit than we could handle, even after the local fruit bats had had their fill.
We baked apple muffins, ate the best of the bunch raw, grated some in with sauteed cabbage, and stewed some for baked apple and rhubarb crumble. However, even after attacking our apples many different ways, there was still an Esky full of apples to process! So we decided to make Apple Chutney & since it has turned out ridiculously delish- I’ll post the recipe for use with our future gluts!Needs 4 kg apples (peeled, cored & into a food processor) 2 kg onions (peeled & food processored) 500 g seeded raisins 80g garlic (minced) 3 tablespoons ground ginger 3 tablespoons of salt Juice of half a lemon & a bowl of water 2 kg sugar 1 bottle Ezy Sauce A good dollop of glam metal to be directly applied to the ears during the apple/onion peeling stage 🙂 Deeds Turn up the tunes (best kick-started with Motley Crue!), start peeling the apples and onions & use a corer to slice/core apples, then place into a bowl with lemon juice and water. Put into a food processor apples, onions, garlic, salt and ground ginger. Add sugar, seeded raisins, and Ezy Sauce. Mix well in a large saucepan (or divide the mixture between two regular saucepans) bring to a boil, then turn down and slowly boil for about 2 1/2 hours, stirring every now and then. The longer you boil, the darker it becomes. Wash and dry 20 glass jars and place them only -no lids- in a low oven (150°C) for 15 minutes to warm them up (which sterilizes them & prevents them from cracking when hot chutney is poured into them). Pour Apple Chutney into jars, seal immediately, wipe sides, allow to cool then label. Best served with Pork Sausages/Roast, Eggs or Tofu on Toast, or mix in a few tablespoons when caramelising onions.