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Ale, Apple and Mustard Chutney
Ale, apple and mustard chutney is a tangy, deeply flavored preserve that makes excellent use of tart cooking apples. The combination of brown ale, malt vinegar, and crushed mustard seeds creates a robust condiment with a complex, sweet-and-sour profile. It requires minimal hands-on effort, needing only an occasional stir as it slowly reduces on the stove. Serve it alongside cold roast beef, thick slices of ham, or sharp cheddar cheese to instantly upgrade your lunch sandwiches.
Ingredients
- 1kg cooking apples, quartered, cored, peeled and diced
- 500g onions, finely chopped
- 250g celery, diced
- 250g stoned dates, diced
- 550ml brown ale
- 150ml malt vinegar
- 300g demerara sugar
- 2 tablespoons white mustard seeds, roughly crushed
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon peppercorns, roughly crushed
Instructions
- 1Combine the diced apples, chopped onions, celery, dates, brown ale, malt vinegar, demerara sugar, crushed mustard seeds, turmeric, salt, and crushed peppercorns in a large preserving pan. Cook uncovered over gentle heat for 1 3/4 to 2 hours. Stir the mixture occasionally at first, then stir more frequently as the chutney begins to thicken near the end of the cooking time.
- 2Carefully ladle the hot chutney into warm, dry, sterilized jars. Fill each jar to the very top and press the mixture down firmly. Run a small knife or a skewer down the inside of the jars to remove any trapped air pockets, then seal tightly with screw-top lids.
- 3Apply labels to the sealed jars. Store them in a cool, dark place to mature for at least 3 weeks before opening.