Ingredients
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3 lb 6 oz Apples
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3 ea Yellow Onions
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3 oz Currants
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1.5 oz Golden raisins
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20 oz Ale
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1 1/2 cups Dark brown sugar
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1 cup Apple cider vinegar
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1 tsp Coriander Seed
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1/2 tsp Peppercorns - black
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1/2 tsp Cinnamon - ground
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Half Star anise
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1/4 tsp Chili Flakes
Directions
Steps
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1
Done
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In a quart bowl soak the currants and golden raisins in the ale, using enough ale to cover. Use a good bold ale for this. Set aside to soak for an hour. |
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2
Done
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Roughly crack the coriander seed and peppercorns with a mortar and pestle. Take a 6" square of muslin and place the peppercorns, coriander seed, star anise and chili flakes in the middle. Pull up the sides to make a pouch and tie tightly with string. Leave yourself a good long end on the string to make it easy to pull it out later. Set aside. |
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3
Done
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Peel, core and dice the apples and dice the onions. |
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4
Done
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Add both the apples and onions to a heavy bottomed dutch oven or similar. |
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5
Done
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Add all the remaining ingredients, the soaked fruit and the remaining ale to the pot. Add the spice bag to the mixture, looping the long end around the handle. Bring to a boil. |
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6
Done
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Reduce the heat to a simmer and allow to simmer for 2 1/2 to 3 hours giving the mixture an occasional stir. |
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7
Done
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Finish processing by adding the hot chutney to sterilized canning jars. Seal the jars and turn upside down, leaving them to cool. If you wish to keep for longer than 6 months, finish in a canning pot, half covering the upside down jars with water and boiling for 30 minutes. |
