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Ale, Apple and Mustard Chutney
Tart cooking apples, brown ale, and crushed mustard seeds meld together in this deeply flavored, sweet-and-sour preserve. It's a robust condiment that transforms a simple lunch into something special. You'll only need to give it an occasional stir as it slowly reduces on the stove, building complex layers of flavor. Serve it alongside cold roast beef, thick slices of ham, or sharp cheddar cheese to instantly upgrade your sandwiches.
Equipment
- Stovetop
- Saucepan
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.
- 2Cook uncovered over gentle heat for 1 3/4 to 2 hours. Stir the mixture occasionally at first, then more frequently as the chutney begins to thicken near the end of the cooking time. This prevents the sugars from burning on the bottom of the pan.
- 3Carefully ladle the hot chutney into warm, dry, sterilized jars. Fill each jar to the very top and press the mixture down firmly.
- 4Run 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.
Notes
- Storage: Label the sealed jars and leave them to mature in a cool, dark place for at least 3 weeks before opening. This resting period allows the sharp vinegar notes to mellow and the flavors to fully develop.
- Serving: This chutney pairs beautifully with cold roast beef, thick slices of ham, or a sharp cheddar cheese board.