At Homies Finest we always try to have a minimum of kitchen waste and recycle everything edible that can be used in another variation or dish. When we make apple vinegar and pour the vinegar on bottles, we don’t throw away the apple residue. Instead we turn it into lovely apple chutney. It’s great with roasted pork and other Christmassy dishes. When re-using the apples from your apple vinegar production do not add vinegar to the chutney. Here’s the basic recipe for the chutney and a few tips to spice it up!
The basic apple chutney recipe
1.5 kg of apples
6 small onions – whatever kind you have!
The zest of 1 ½ lemon
700 grams of sugar
300 grams of raisins
Mix all the ingredients in a saucepan and boil them stirring over low heat until everything is tender, about 45 min. Pour the chutney in sterilized jars. Wait at least 2 weeks before enjoying it.
When using fresh apples you need to add 2.5 dl of apple vinegar (or other vinegar).
Instead of 300 grams of raisins you can use 50 grams plus a handful of chopped dried figs and a handful of chopped dried dates.
Use the dried fruit and spices you have in your kitchen cupboards or whatever you think would taste good together. For Christmas this chutney is fantastic with cinnamon, star anise and cloves.