Lots and lots of apples, and a liking of home-made chutney, led me to create three jars of a rather special apple chutney. The apple’s were Nottinghamshire’s finest, and the jars once contained mayonnaise. Into a pan, for about an hour, went finely sliced white onions, the decided apples, vinegar, raisins and – in a twist – dried cranberries.
I lacked pickling spice, but had all the requisite ingredients. The final twist was finely chopped fresh red and green chilli (as opposed to the standard dried stuff in commercial pickling spices) which add a nice kick to the occasional mouthful. I’ve found the stuff a great addition to any meal – like the lunch below, mine for the salami, and a mixed vegetable chutney from a friend for the cheese!