THERE are many recipes around for chutneys and apple is one of the best - and it’s really easy to do. There are around 200 varieties of apples growing in the Isle of Man, so there’s lots to choose from but, sadly, most are left to go to waste and rot on the ground every year.

So, if you have a neighbour or friends who has apples in their garden why not ask if you can use the apples for making jelly or chutney or Manx Apple Sauce and give them a jar or two in return.

And if you still have loads of apples left then why not send them to be turned into delicious apple juice and cider by the Apple Orphanage Co Ltd at Lynague and get free bottles of apple juice for the apples you collect.

INGREDIENTS:

3 lbs cooking apples

1 lb seedless raisins

1.5 lbs soft brown sugar

1 tablespoon mustard seeds

2 lemons

2 large or 3 medium onions

1 dessert spoon of ground ginger

1 pint brown malt vinegar

salt and pepper

METHOD:

•  Peel and core the apples and onions and cut very finely - or blitz in a food processor.

•  Add the raisins and place the mixture in a large saucepan with the grated zest and strained juice of the lemons and all the other ingredients.

•  Bring to the boil and simmer slowly until tender, stirring frequently.

•  Do not allow the mixture to break down too much as the texture of chutney is best left with a few chunks. However, it’s up to personal preference.

•  When cold, place into clean bottles and seal.

•  Keep six weeks or more before using, to allow all the flavours to combine.

See also . . .

Manx Apple Jelly

Manx Apple Sauce

Potting and storing Manx jam and jelly