Kashmir Chutney is a slightly sweet and slightly spicy apple and ginger based chutney, which is perfect served with cold meats and salads.
Kashmir Chutney Recipe
Makes about 2.7 Kg of chutney to pot
- 1 Kg eating apples (quartered, cored and chopped)
- 3 garlic cloves
- 1 litre malt vinegar
- 450g dates (chopped small)
- 450g raisins
- 450g soft light brown sugar
- 115g preserved stem ginger
- 2 tsp cayenne pepper
- 2 tbsp sea-salt
Quarter the apples, remove the cores and chop coarsely. Peel and chop the garlic fine. Place the apples and garlic in a pan with enough malt vinegar to just initially cover. Bring to the boil and simmer on high for 10 minutes.
Chop the dates and stem ginger and add them to the pan, together with the rest of the ingredients. Turn the heat down and simmer gently for 45 minutes. Simmer for a shorter or longer time if needed, to get the right chutney thickness and texture.
Transfer the chutney to warm, sterilized jars. To pot the chutney: it is best to use a wide-necked jam funnel to transfer the chutney into the sterilized jars. Use a long-handled teaspoon (or similar) to press and poke the chutney right down into the pots to exclude any trapped air pockets. Press wax discs on the surface of the chutney before sealing the jar. Wipe the jars immediately, then label them when they are cold.
To Store: store in a cool, dark place and leave to mature for at least 1 month. The chutney will keep unopened for up to 1 year. Once the jars have been opened, store them in the refrigerator.