Pickle

At the weekend, Autumn acolyte that I am, I made my own breed of chutney, a kind of mutant branston I call "Bramley-Balsamic Pickle"

Take 500g (peeled and cored) of english cooking apples and chop roughly. Put in a large pan. Add a roughly chopped medium onion, 50g sultanas, 250g brown sugar, 250 ml dark balsamic vinegar and 100ml water. Pinch of salt and pepper and 1/2 a deseeded chilli. Add spice to taste (teaspoon of cinnamon and clove should do it) and bring to the boil. When the mix boils turn down the heat, cover 3/4 with a lid and simmer for 40 mins on medium. When it is pretty gooey reduce until a sticky, chutney like consistency is reached. Add scalding to pre-sterilised jars (i.e., wash, scald then dry in a warm 140 degree oven - lids too!) Lid immediately without touching the inside and invert to scald the lid. These will be perfect in 3-4 weeks. Keep in the fridge once open and eat with english cheeses, apples and celery.