Yeah.

Yeah.

Yeah.

Ah I didn't see you there.

Winter is a time of dark flavors and a bit of spice and it's also game season.

So I like to have in store preserves best suited for roasted meats and pies.

This is my favorite chutney recipe for this recipe.

You will need apples, wine vinegar, yes, mustard seeds, salt, raisins, salt, thanas, chili, brown sugar, lemon and ginger.

First I'm going to prepare my apples.

The apples need to be paled in cord or you can peel them and cut around the core.

You need to make sure that they are chopped to roughly the same size so they will cook evenly.

Yeah, you can use any eating apple but sharper ones, the best like a pit master and pineapple or a rib stone pippen.

I am using rustics.

Uh huh.

Mhm.

Yeah.

Mhm.

Yeah.

Mhm.

Mhm.

Yeah.

Yeah.

Yeah.

Yeah.

Mhm.

Yeah.

Yeah.

Yeah.

Yeah.

The appeals and core can go to the pigs and now I'm going to Sprinkle my apples with salt.

Right?

This will not only stop them going brown, but we'll draw out some of the moisture ideally.

This will then be left overnight.

But a good few hours would do if you haven't got the time.

Yeah.

Now that my apples have rested, it's time to prepare the rest of my ingredients.

Yeah.

Uhh Yeah.

Mhm.

Yeah.

Mm hmm.

I'm going to peel my ginger and then mince it.

Yeah.

Mhm.

Yeah.

Yeah.

Yeah.

Mm hmm, slice my chili.

Okay.

Yeah.

Yeah.

Mhm.

Mhm.

Yeah, add in the sugar.

Yeah.

Saltiness, raisins.

Mustard seed.

Yeah.

Okay.

Yeah.

My vinegar.

Okay.

And juice.

A lemon and now this is ready to go to the stove to be cooked so yeah, people.

Okay.

Mhm.

The japanese are from India.

This recipe is certainly not from Britain.

It says you should leave the chutney out in the sun every day for a month.

I'd quite like the sun to be out every day for a month.

Yeah.

Here in England, we really enjoy indian flavors.

Even our worst of source started off as an indian relish.

This Chutney is gonna need to be stirred for about 3/4 of an hour.

So I think I'll leave that to mary ann.

Mhm.

Good.

Mhm.

All right, mary ann has done a good job making sure this hasn't stuck to the bottom.

You should never let your chutney cool in a copper pan.

It can turn green and you risk very degree poisoning.

I'm now going to put it in this jar.

These have made life much easier as they seal really nicely.

If you haven't got a jar, you can always use cork and wax or what I grew up with a pig's bladder stretched over the top of a jar.

Mhm.

Yeah.

Yeah.

Yeah.

No.

Yeah.

Yeah, chap me is best after.

It's been kept for a while.

Yeah.

Yeah.

So I'm going to put this in the dry ladder for about a year.

Don't forget to label it.

There we are.

English chutney.

Okay.

Mhm.