Autumn Spiced Apple and Ginger Chutney


As the last of the apples are gathered it is the perfect time to make something that captures the warmth of the season in a jar. 


Our Heligan chef, Aaron, has shared his recipe for a simple yet deeply aromatic apple and ginger chutney, infused with star anise, cinnamon, and clove.


This preserve makes the most of windfall apples and pairs beautifully with cheese, roasted vegetables, or cold cuts. It is a wonderful way to use what the garden provides and bring a little taste of autumn to the winter table.

Recipe

Ingredients

• 860g cubed apple

• 280g sliced white onion

• 400ml cider vinegar

• 2 whole star anise

• 1 cinnamon stick

• ½ tsp Ground cloves

• 300g light brown sugar

• 100g dark brown sugar

Directions

• Add everything into a pan and place over medium heat until liquid is boiling, reduce heat and stir to mix everything together. Cook for 30-40 minutes over low heat stirring occasionally.

• Once cooked through and reduced slightly, transfer into sterilised jars and keep refrigerated.

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