Cajun Apple Chutney

Here is a simple sweet chutney that is easy to make.

Makes 3 lbs

900g / 2 lbs Bramley apples, peeled and chopped
250g / 9 oz soft brown sugar
2 onion chopped
1 tblspn fresh grated ginger
2 tspn tumeric
1 tspn cajun spice
425ml / 15fl oz cider vinegar
pinch salt

1- Place all the ingredients into a large preserving pan.
2- On a low heat, bring to simmering point.
3- Simmer gently for around 1 hour to 1 1/2 hours, until the chutney has thickened.
4- Stir the chutney about every 10 minutes to prevent it from sticking.
5- To test if the chutney is ready, make a channel with a wooden spoon across the surface. If it doesn't fill with vinegar within 2-3 seconds, then the chutney is ready.
6- Remove from the heat and pour into hot sterile jars.
7- Seal the jars and leave to cool at room temperature.
8- Label when cold.
9- The chutney should be stored for at least 3 months before using, to mature and mellow. If used before, they may taste just a little vinegary.

Cook's Tip
Never use any damaged or decayed fruit or vegetables. They may be fine for eating but not for jam and chutney making.  

Everyone Loves an Allotment

Want to enjoy a taste of the Good Life.....first consider growing food on an allotment, where gardeners pay a small membership fee for land that is sub-divided for non-commercial gardening. This traditionally has been associated with retired men, but today, there are a new breed of allotment holders, planting more ambitious crops and reclaiming often neglected open spaces. Many women are spearheading this grow your own movement. Space may be limited, but you will only need determination to turn your plot into a productive unit, saving you money as well as providing you with fresh fruit and vegetables.

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Photographer: Mark Johnson

The first thing to do is to test the soil, and bring in some organic matter such as muck, compost or seaweed if you really want a productive garden.  Then decide on fruits or vegetables and start dividing your beds. You will need some garden tools like trowels, spades, forks, hoes, dibbers, pruning knives and a watering can. Deep beds are an effective method of producing vegetables in a small space. Be prepared to find tree roots and stones, but hopefully you won't need a pickaxe. Once the beds have been created, you can add some paving slabs or wood which allow you to cultivate and harvest more comfortably. Warm concrete also acts as a deterrent for the slugs, especially if you sprinkle them with a little salt occasionally. The warm slabs also help keep off frosts and maintain a better soil temperature during the cooler months. 

Then sowing, planting and pest control. Rotate your crops to prevent disease from building up. Try a four year rotation programme which will suit gardens in a temperate climate. Climate is all important so find a chart that shows when to sow, plant out, hoe and harvest for your area. Even in the winter months, you can build and repair your fences and equipment, knowing that you have stored a good supply of food, for those dark winter months.