PERFECT FOR YOUR CHRISTMAS CHEESEBOARD!
This Apple and Stout Chutney was a hit at Christmas. The stout is a key ingredient here, so head down to your local craft beer shop and root out a really good one. I opted for a beautiful Guadeloupe rum-barrel aged imperial stout, which had oak and rum notes with a sweet chocolate finish. The resulting chutney was sensational, and paired perfectly with blue cheese and strong mature cheddar.
This recipe is a small batch, so you’ll get one jar to enjoy at Christmas, but you can easily times it up to make a larger yield. Try and leave this chutney to mature for at least four weeks and if you can – longer is best.
RECIPE: APPLE & STOUT CHUTNEY
MAKES: 1 x 400g JAR
- 2 RED APPLES, peeled, cored, and finely diced
- 160g RED ONION, finely chopped
- 75g GOLDEN SUGAR
- 60g APPLE CIDER VINEGAR
- 25g RAISINS
- 1 tsp. BROWN MUSTARD SEEDS
- 1 tbsp. HONEY
- 1/4 tsp. GROUND NUTMEG
- 1/4 tsp. BLACK PEPPER
- Pinch CHINESE FIVE SPICE
- 200ml STOUT (try and find a really good one – your chutney will thank you for it!)
- Put ALL THE INGREDIENTS into a large saucepan. Bring to the boil, then simmer for 45 minutes, stirring occasionally.
- Spoon into sterilised jars. Then, leave in a cool dark place to mature for at least 4 weeks.