Val's Recipe for Cucumber and Apple Chutney
Ingredients:
- 2 lb (1 kg) cucumber
- 2 lb (1 kg) cooking apples
- 1lb 8 oz (650 g) onions)
- 1 pint (600ml) malt vinegar
- 1 lb (500 g) demerara sugar
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
Method:
Peel, core and chop the apples. Peel and finely chop the onions.
Cut the cucumber in half lengthways and scoop out the seeds (if a ridge variety peel as well). Chop finely.
Place the apples, onions and cucumber into a pan with the vinegar and bring to the boil and simmer until soft.
Add the sugar, salt and cayenne and stir until the sugar is dissolved.
Continue simmering until the chutney thickens, stirring occasionally.
Pour into hot sterilized jars and seal.
Makes about 5 lbs (2.5 kg) of chutney.
Making Your Own Chutneys Help
This article will get you started and explain the finer ponts of making your own chutney:
Making Your Own Chutney?
Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
Filed under All Recipes, Apples, Chutneys, Cucumber, Val's Preserves, Vegetarian Recipes by Val
Comments on Val's Recipe for Cucumber and Apple Chutney »
susan kent @ 7:54 pm
hi, is there a book available of these recipes?
John @ 8:03 pm
Hi Susan
Nice of you to ask - we hadn't thought about a book but now you mention it… good idea!
julie @ 7:24 pm
How long must i keep the chutneys and relishes before use? also how long will they keep before spoiling? should they be in the fridge?
Val @ 5:36 pm
A big advantage to both fruit and vegetable chutneys is that they improve with age and, if properly stored, will remain in good condition for years. Usually it's best to give them at least 3 months to mature before eating. It's the storage that really matters and making certain that the covers have no metal in them as the vinegar will corrode it. Use plastic screw or snap-on type or plastic preserving skin. I've still got a jar of sweet marrow chutney going back to 2003 and it's still OK. The fridge isn't ideal. It's better to store them in a cool, dark space. A garage shelf, a kitchen cupboard that's away from the cooker, the top shelf in a wardrobe are better for storing the jars. Relishes, in general, have a shorter life span and should be used within 12 months.
Liz @ 3:20 pm
Just found your site- I only have a small veggie plot in the garden but I do have access to other local produce. These recipes are just the sort of thing I've been lookin for, especially at this tme of year. well done!
liz