Doug’s Apple and Habanero Chutney
I recently opened up the blog to any of my twitter followers that wanted a guest spot, i was hoping it would produce a few gems and the first one (courtesy of the lovely @helenaldous ) certainly sounds like it could be a winner and one I will definitely be making very soon.
Anwyay enough of me – over to Helen (and Doug)
Lovely, tasty, sweet chutney that’ll rip your throat out given half a chance. Great with strong cheese. Treat with respect, use sparingly and keep
away from children!
- 6 ripe habanero or scotch bonnet chili, finely sliced
- 1 large onion, coarsely sliced
- 1 large Bramley cooking apple, diced into 1cm cubes
- 250g Raisins
- 250g Sugar
- 250ml malt vinegar
- 2 teaspoons turmeric
- 2 teaspoons paprika
- 1 teaspoon curry powder of your choice (homemade or bought)
- ½ teaspoon salt
- Put a little olive oil in a hot saucepan. Fry onion until translucent.
- Add dry spices. Fry for a few seconds. Add vinegar.
- Add apple, chilli, raisins, sugar and salt. Stir well whilst bringing to a boil.
- Simmer gently for an hour or so until mixture is practically homogeneous – raisins are swollen and apple is almost indistinguishable. Check regularly, stirring and adding a dash of water or more vinegar if necessary to keep the mixture moving.
- Heat clean jars in an oven at 120oC for 15 minutes. Sterilise the lids by boiling in water for the same amount of time. Do not use lids with exposed metal interiors as they are likely to corrode in the acidic conditions.
- Spoon chutney straight off the heat directly into jars straight out of the oven.
- I like to plop a dash of booze over the top before sealing! 😉 Perhaps try a little port?
- Lid up the jars and store for at least 2 months before opening.
And there we have it the a delicious but lethal sounding Chutney, thanks for Helen and Doug for sending me the recipe and allowing me to share it with you.
If anyone else would like a guest spot on the blog then please get in touch.