APPLE CHUTNEY

Apples being abundant at this period of the year and the sour ones make excellent chutney. Works wonderfully with pork or cheese.

The steam oven has a program for sterilizing your jars.
Important : the jars should never touch in the oven.
Use the perforated baking tray.

Apple Chutney

700 gm cooking apples,  peeled, cored and chopped
300 gm onions, chopped
1 lemon sliced
160 gm raisins
1 clove garlic, chopped
250 ml cider vinegar
200 gm dark brown sugar
1 inch of chopped ginger
1 stick of cinnamon
1/2 tsp of salt
1/2 tsp ground turmeric

Place the apples, onions, lemon, raisins, garlic, ginger and cinnamon in saucepan with the cider vinegar. Bring to the boil and leave to simmer for 15 minutes. Stir from time to time.

Stir in the sugar until it is completely dissolved and let cook gently for 30 minutes. Stir from time to time. The mixture should thicken if not cook for longer. Now, add the salt and turmeric.

Your jars can now be filled with the hot chutney and the lids closed.

The chutney should be placed in a dark cupboard for 3-4 weeks.

PRESERVING - PLUM AND GINGER CHUTNEY

September is a wonderful month for making jams, curds, chutneys and pickles. There is something special about giving away one of your homemade jams to a friend. Cooking is an art of love and should be shared.

The steam oven has a program for sterilising your jars.
Important : the jars should not touch each other
Use the perforated baking tray.

PLUM AND GINGER CHUTNEY

1 kg of plums
1 minced onion
2 cm of chopped ginger
2 clove
1 bay leaf
1 stick of cinnamon
1 tsp of hot red pepper powder
100 g of sugar
75 ml of cider vinegar

Wash the plums, cut in two and remove the stones. In a medium heavy-based pan add vinegar and sugar. Cook on medium heat until sugar has dissolved. Add the spices, the ginger, the onion and the plumes. Bring to the boil. Turn the heat down and let it simmer for about 20 minutes.


Pour the mixture into the jars that you have previously sterilised in the steam oven. Close the lids.
Now you can use the preserve program on the steam oven. Let jars cool down. Dry them and label.
Keep in a dark dry place for three weeks before tasting.

This chutney would be great with ham, roast port or grilled chicken. Once the jar is open keep in fridge.