This is from :
http://www.ukthermomix.com/recshow.php?rec_id=74Credit Crunch ChutneyLeonie Harvey invented this recipe to use up the remainder of any autumn apples which may have gone a bit soft and any dried fruit left from making Christmas fare. Save it for your local country show and win a prize! Makes about 4 x 450 g jars.
Ingredients
250 g mixed dried fruit e.g. dates, prunes (both without stones), sultanas, raisins, currants, figs
150 g walnuts (optional)
6 cloves garlic, skins on (see Step 2!)
2 to 5 cm chunk fresh ginger, cut into 1 cm slices
130 g onions, peeled and quartered
500 g cooking or dessert apples, weighed after peeling and coring
2 tsp salt
1 tsp yellow mustard seeds
½ tsp Thermomix garam masala (see note below) or 1 tsp coarsely ground coriander (optional)
½ tsp cayenne and/or 1 tsp sweet paprika (optional)
400 g dark soft brown sugar
400 g brown malt vinegar (value brand is fine)
Method1. Chop dates at Speed 6 to 9 for a few seconds if using depending on how hard and old they are, tip out and set aside. Mince figs and prunes in the same way or cut into quarters or 6th’s. Tip out and set aside with dates. Chop walnuts coarsely a few seconds/Speed 3 to 4 if using, watching them carefully through the hole in the TM lid so as not to pulverise them. Tip out and set aside with dates.
2. Peel garlic Reverse Blade Direction/Speed 4 for 2 to 6 seconds. Remove garlic and papery skins from the TM bowl. Discard skins.
3. Switch off Reverse Blade Direction, turn to Speed 10, drop garlic and ginger through the hole in the TM lid to mince. Turn down to speed 4½, drop onion through the hole in the TM lid to chop. Scrape down the sides of the TM bowl with the spatula.
4. Soften the onion mix in its own juice 5 minutes/100°C/Speed 1. This is an important step because raw onions put straight into vinegar will toughen.
5. Add the apple quarters and chop roughly a few seconds/Speed 4.
6. Add everything else and cook 10 minutes/100°C/Speed 1.
7. Remove TM Measuring Cup and replace with a piece of folded kitchen roll to absorb the steam and help reduce the chutney. Cook 20 minutes/100°C/Speed 2. Meanwhile prepare jars and lids by scalding with boiling water then put upside down in a warm oven to dry out.
8. Have a look at the mixture. If the dried fruit was old and dry, cook for 10 more minutes/100°C/Speed 2 OR if the fruit was moist and fresher, cook for 10 more minutes/Varoma Temperature/Speed 1 to drive off more liquid to ensure that the chutney is glossy and thick.
9. Optional – if the chutney is too chunky for your taste – this will depend on what fruits you have used – mix at Speed 7 for a few seconds to chop a bit more.
10. Mix everything together well with the TM spatula (scalded in boiling water) to even out the texture as otherwise the mix at the bottom may be thicker and you may find that the first jar you turn out is more liquid than the last. Decant into sterilised jars through a scalded jam funnel, add a wax disc (shiny side down), seal with a vinegar-proof lid and label. Store for a few weeks before using.
Janie's Tip:
Tip: If exhibiting this chutney, make it the season before to allow it to mature.
Tip: For an excellent Garam Masala recipe, see “Fast and Easy Cooking”.
