Wilbear's Christmas Chutney

Well hello there, what have we here? It seems Horace has been collecting windfalls while out on his early morning perambulations.


I guess I should find a use for them, as he went to the trouble of hefting them all home. Hmm, I could make some apple chutney, there's just enough time to make and store it ready for Christmas.


If you'd like to make along with me, you will need the following:

125g onions, chopped
500g cooking (or Horace's windfall) apples
62 1/2g sultanas
1/2 tbsp ground coriander
1/2 tbsp paprika
1/2 tbsp mixed spice
1/2 tbsp salt
175g granulated sugar
350 ml malt vinegar

First peel all the apples


Peel and chop the onion


Oh, and chop the apples


Add your spices to the pan


Measure the vinegar, phew, what a whiff.


Add all the ingredients to the pan, and bring slowly to the boil


Stirring occasionally, until all the sugar has dissolved.


Simmer for 1 1/2 to 2 hours, stirring occasionally. After the shortest cooking time, test the chutney by dragging a channel though the mix with a wooden spoon, so that the bottom of the pan is visible. If the channel fills immediately with liquid, the chutney is not ready. In this case, cook for a further 15 minutes, then check again. The chutney is ready when the channel does not fill and the apply mixture is very thick.


Carefully pour the chutney into hot, sterilised jars and seal.


Allow the chutney to cool completely, then store in a cool, dark cupboard, for at least 2 months before eating. I'm hiding this away from the other bears, it'll be our Christmas treat.


There were so many apples left over, that I made jam too, I'll let the bears eat that as soon as it's cooled.


With love from the bears.