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From the 1,000th Hill No. 29 Windfall Chutney

FTH-29-1-Springtime-aloes
Springtime-aloes

I have a wonderful friend who runs an animal sanctuary, and, when she is collecting the meat donated kindly by supermarkets for her animals, she often manages to get ‘spoiled’ fruit and vegetables as well….we call them our ‘windfalls’ !!

This time there were lots of bruised apples and overripe onions, so, what better to do than to make some old fashioned chutney.

I cannot give you exact weights, but it turned out wonderfully tasty, and I shall even blend some to make a brown sauce.

Now to be honest, you can make the same chutney with good fruit and veg, in which case, I should think 6 eating or 3 big cooking apples would do.

It’s Autumn in the Northern Hemisphere right now, so I imagine, there are plenty of ‘windfall’ fruit around. I suppose you can adjust the recipe to include any fallen fruit.

Have fun !!

Windfall Chutney recipe

Ingredients

10 bruised eating apples,

2 large ‘old’ onions

Handful dried apricots,

Handful dried raisins

Quarter a cup apple cider vinegar.

Quarter a cup of water

3/4 cup brown sugar

Spices – quarter a teaspoon each, clove, nutmeg, cinnamon and whole mustard seed

FTH-29-2-Sugar-and-spices-1
FTH-29-2-Sugar-and-spices-1

Instructions

Peel, debruise, core and dice the apples.

FTH-29-3-Preparing-apples
Preparing-apples

Peel and dice the onions

Cut up the dried apricots

Put all ingredients into a large pot and mix well.

FTH-29-4-All-into-the-pot
All-into-the-pot

Stirring now and then, bring to the boil.

Turn down the heat, and simmer until the fruit is soft and has absorbed all the liquid and spices. This takes about an hour, stirring occasionally.

Turn off the heat and leave to ‘settle’.

FTH-29-5-Chutney-in-jar
Chutney-in-jar

I used a big jar, but you can use thoroughly washed smaller ones.

Spoon the chutney mixture into the jar/s.

Put the lid/s on and leave to cool.

Blend some and make a sauce.

FTH-29-6-Blending-sauce
Blending-sauce

Store in a cool place – we use the fridge, because it can get up to 35C on a nice sunny day here in S.A.

I have already used mine on cheese and biscuits, in a rice dish, on filled pancakes and burgers.

FTH-29-7-Vegan-cheese-treat
Vegan-cheese-treat

Next time I make bobotie, I can put my own homemade chutney in it, too !!

https://b-c-ing-u.com/food-drink/from-the-1000th-hill-no-25-vegan-bobotie/

P.S. All our peelings are taken to a special ‘monkey feeding’ place in the garden.

The troupe passes through here almost daily on their forage route.

Other wildlife, like bok, porcupine, the local cows and the wild birds get some if they are lucky !!

Love, always,

Mim

xx