Apple and Cucumber Chutney

This would be my last chutney post (thank god?) based on produces from my garden. The garden is winding down now as the cold slowly sets in. Leaves are turning a lovely shade of red and falling (rake rake rake!). We have savoy cabbages, late winter potatoes, too much overgrown salad leaves, few carrots and the odd herbs still going. boo...


As predicted, we have a glut of cucumbers at the end of the season. I am a fan of cucumber but even this is too much to eat in a day/week! Cucumber chutney as a second life? why not?

ok so this is a recipe I followed from the jam and chutney recipe book Scott gave me for Christmas last year (yea yea, rock and roll presents baby!) and according to the author "one of their favourite chutney"
I have high hopes! Let's begin...


Ok first up chop up a million onions (1 kg).This involved lots of tears because I can’t find my ‘onion (swimming) goggles’. I like my chutney chunky hence the size of the onions…it has nothing to do with me crying and not being able to see! I am a ‘chunky’ fan….chunky country soup? Yes mam! Chunky branson pickles? They read my mind! Fruit juice with bits (not exactly chunky but you get my point)? Yes…makes me feel I am getting my money worth! Chunky thighs? Err…not quite!


Ok back to the chopping…in goes the apples – chunky


Then the cucumbers, also chunky. Lots of chop action going on - good for the bicep! This reminds me I need to get a bigger pot...


Add all the other ingredients and do the usual stir stir for a good few hours…even longer for this as cucumbers are ‘watery’


Woof down spare ribs dinner (not shown as it was messy and sticky fingers +camera doesn’t go) in between then pour into hot sterilized jars, heated using the new oven! DONE!