Crab Apple Chilli Chutney

The trees are ladden with tart Crab Apples this year. Truely wild Crab Apples always have a more intense flavour than any other apple. They can be too tart for some to eat raw but the appleness really intensifies when cooked. They will certaintly leave you wanting more.


They are perfect for small hands to pick as there are no brambles or nasties to get in the way. 




Crab Apple Chilli Chutney The trees are ladden with tart Crab Apples this year. Truely wild Crab Apples always have a more intense flavour than any other apple. They can be too tart for some to eat raw but the appleness really intensifies when cooked. They will certaintly leave you wanting more. They are perfect for small hands to pick as there are no brambles or nasties to get in the way.  What to look for Look along the hedgerow for small apples that are green, red or orange and yellow in colour. Some of the smaller crab apples can be mistaken for rosehip or similar. To make sure it is an apple just cut one in half and you will soon see!  Crab Apples have an exceptionally high pectin and acid content which makes them ideal for setting fruit jams and jellies. However my favourite is Duncans Crab Apple Chillli Chutney - perfect with all sorts of cheeses or Pork.  It is a great way to pimp up a grilled cheese toasty on a cold autumn day.  As with any preserving patience pays off. Leave it unti October and it will have matured to a lovely deep flavour. The more you preserve the easier it is to be able to wait as you have an abundance in your kitchen. That is what we love about the Foodie Revolution - it makes you preserve one thing a week.  Cathy Rogers says "it has changed our life" and Caroline "says you have got me hooked on foraging and I love it". All this for £4 a week - less than a fancy coffee or a cheeky sunset pint. Reply to this email to get on the waitlist for when we re open.  Crab Apple Cocktails and Halloween Crab Apple Toffee Sticks  Keep 12 of your Crab Apples whole in the Freezer - ready to make Halloween Crab Apples in October. I always find an Apple too big but these are perfect in size and give you that sweet and sour taste sensation.  We also suggest making Crab Apple Syrup as this allows you to replace cirtus in cocktails. Making your cocktails full of seasonal goodness and you don't need to pay for lemons and limes. Can you imagine all the cocktails you could make from that. This works best choosing Crab Apples that aren't quite ripe.  Win a months free membership in the Foodie Revolution Don't forget to share your Hedgerow picking pictures in the Food Hive and inspire others!  You also have a chance to win a months membership to the Foodie Revolution by finding the biggest  Blackberry or sharing recipes with us - how cool is that. Just tag us at @bangersandballs on Facebook or Instagram to enter. Competition closes this Sunday. The winner will be announced LIVE On Sunday Brunch Club at 10.30 on our Bangers and Balls Facebook page.   Imogen, Duncan and Xanthe. 

Crab Apples with a visiting spider.

Crab Apple Chilli Chutney This is perfect as the days got shorter and your cast your mind back to the long hot summer. Everytime you eat it you will be reminded of when you went to pick them and the fun you had. You simply don't get that when you buy something from your local supermarket. It is also as delicious as it comes  


Ingredients

680g crab apples chopped - you can peel and core them but I am not sure it is ever worth the effort 230g brown sugar 1 chopped onion  1 -3  chillis depending on how much heat you like 3/4 inch fresh ginger, grated 2 tablespoons turmeric 1/2 pint cider vinegar Pinch salt Glug of Pontack (if you have it - it still tastes great without - I am just showing off) Sterlized jar Anything else you fancy How too

1.Pop all ingredients into a pan with no lid 2. Reduce the heat and gently simmer, stirring occasionally, for at least an hour or until most of the liquid has evaporated. 3. Once you're happy with the thickness, pour into sterilised jars. 4. I like to have one jar Io eat as I go along and a few that we leave to mature. 

We would love to see what you create! Don't forget to share your photos with us in the Food Hive or tag us at @bangersandballs to win a months membership to the Foodie Revolution. 






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