The other night we went to our friends’ home for a delicious dinner. Not only did they feed us but they graced us with about 2 kg of transparent apples. Transparents aren’t fabulous for eating out of hand and are more of a cooking apple. They cook down to a soft consistency quickly so I first considered making applesauce and freezing it but applesauce isn’t a big hit around here.
Instead I canned a lively curried apple chutney from Well Preserved (1st edition; the 3rd edition was recently published and available here) by Mary Anne Dragan. The chutney is tasty: fragrant apples, raisins, onions, curry powder and some other spices. Excellent with a ploughman’s lunch or cheese platter.
Make It Bake It Grow It Sew It 