Recipe: Cecilia’s Chutney by Liam Tomlin
Last year for our Chef’s Picnic on the farm, chef Liam Tomlin created a whole basket full of lovely recipes and this is one of our favourites using a whole lot of our dried fruits and the fresh Granny Smith apples that we’re picking on the farm right now!
The chutney is best made in large quantities and can be kept for up to one month in a sealed jar in the refrigerator. It can be served with charcuterie, cheese and game.
- 5 Granny Smith apples peeled and cored
- 1 Onion finely chopped
- 150m Balsamic vinegar
- 150ml Brandy
- 800g Seedless white grapes washed
- 175g Brown sugar
- 1 tsp Mixed spice
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 100g Dried figs, sliced
- 100g Dried peaches, sliced finely
- 100g Dried pears, sliced finely
- 100g Dried apricots, sliced finely
- Salt to taste
Simmer the apples, onions, balsamic vinegar and brandy together for 30 minutes, stir in the remaining ingredients and cook out until the chutney has thickened and become pulpy – this will take between 1,5 hours and 2 hours. Add the dried fruits and cook for a further 15 minutes.
Bottle and enjoy!