Braeburn Apple Chutney Recipe
This Braeburn apple chutney recipe is so versatile and can be adapted to most season’s produce. It has such a nice acidic, warming flavour that would work well with cold meats or cheese platters.
30 Mins
1 Hour 30 Mins
Easy
Image: Le Creuset
Ingredients
- 300g Braeburn apples
- 300g tomatoes
- 300g grapes
- 200g sugar
- 100ml water
- 250ml white cooking wine
- 350g raisins
- 150ml white wine vinegar
Method
- Peel, core and chop the apples. Skin and deseed then chop the tomatoes then pick and wash the grapes.
- In the saucepan make a light caramel with the sugar and water then add the tomatoes, apples and grapes. Once the fruit has released its moisture, simmer the mixture gently until the liquid has evaporated, then add the white cooking wine and raisins and reduce.
- Once the wine has reduced add the vinegar and repeat the process. The mixture should be sticky and “savoury-sweet”.
