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Joe Moore's Chutney

1 kg (2 ˝ lbs) Cooking Apples
1 kg (2 ˝ lbs) Onions
1 Bulb of Garlic(12 cloves) or 2 Bulbs if small
110g (4 oz )Ginger Root
1 kg (2 lbs) Brown Sugar
1 litre (2 pints)White Wine (or malt) Vinegar

1 kg (2 ˝ lbs) Eating Apples
2 kg. (4 ˝ lbs) Green Tomatoes

˝ kg (1 lb.) raisins
60g (2 oz )Mustard Seed
60g (2 oz )Chopped Chillis
2 Tablespoons Salt

Peel, core,and chop the cooking Apples.
Peel and roughly chop the onions
Peel the garlic and chop roughly
Peel and chop finely the root ginger

Put all these ingredients into a food processor and whizz until they are a coarse mush.
Put these into a large pot and bring up to a gentle simmer.
Peel,core and dice the eating apples
Dice the Green tomatoes

Add these and all the other ingredients to the pot.
Bring back to a simmer and cook gently for about 3 hours.

Once the mixture starts to thicken you must watch the pot carefully to make sure it doesn’t stick.

The traditional test is to draw a spoon through and it should leave a clear path.

Once it is cooked cover and pot as you would a jam.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef