As there are so many Apples on the trees right now and many windfalls as well, I thought it was time for my chutney making to begin, storing some jars away for the winter season. The following recipe has been devised by me and makes a very good delicious tasting chutney that is very simple to make and lasts well.
~Major Moursi’s Chutney ~
Garden Apples (as many as you can peel, well at least 8 large ones )windfalls are good for chutney if not too damaged and a great way to use them.
Ingredients: 4 -5 large onions – 4-5 cloves of garlic – 2 tablespoons of good honey, 2 tablespoons golden syrup – small cup of soft brown sugar – at least 250 grams of pitted prunes ( 500 grams would be better) – cup of sultanas – 3 good teaspoons of ‘Madras’ curry powder – 2 teaspoons of all spice – 1 good dessert spoon of Dijon mustard – good quality vinegar to cover.
Chop apples, onions and prunes to med size about 1″ ( not too tiny – not too big ) chop garlic. Place in a good solid saucepan . Add everything else and bring to gentle boil and stir. Then turn down to lowest heat and cook for at least 3 -4 hours stirring occasionally. When everything is soft and of a good dark rich colour, take from the heat and allow to cool.
When chutney is cool place in very clean sterilized jars pushing down to get rid of air spaces. Cover with greaseproof paper lid pushed closely on chutney to get rid of any air bubbles then seal with screw lid. Looks nice to cover with pretty cotton lids made from scraps of material.
Enjoy with any cold meats or chicken, curries or fabulous with cheese. This chutney last for ages and even better when cooked with love.
  
