Apple Chutney Recipe - Great British Chefs

Spiced apple chutney and cinnamon twirls

Snack
medium
10
60 minutes

PT1H

Graham Campbell provides a lovely spiced apple chutney recipe, which has a hint of warmth from cloves and cinnamon. As a fruity chutney, this would work well with cheese or with pork, but it's also delicious served as a sweet treat with these easy cinnamon straws.

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Ingredients

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Spiced apple chutney

100ml of apple juice
3 oranges, zested and juiced
3 cloves
1 cinnamon stick
200g of caster sugar
1/2 onion, finely diced
10 Granny Smith apples, peeled and diced
25ml of red wine vinegar

Cinnamon twirls

30g of butter, softened
40g of caster sugar
1/2 tsp cinnamon
160g of puff pastry
1 dash of milk

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Add the apple juice, orange zest, orange juice, cloves and cinnamon to a pan and bring to the boil

100ml of apple juice
3 oranges, zested and juiced
3 cloves
1 cinnamon stick

Once boiling, remove from the heat and allow to cool

Place a separate pan over a medium heat and add sugar. Continue to cook until you have light brown caramel

200g of caster sugar

Add the onion and cook for 2 minutes longer, then add the apple and cook for a further 5 minutes

1/2 onion, finely diced
10 Granny Smith apples, peeled and diced

Add the red wine vinegar, stir through and reduce the heat

25ml of red wine vinegar

Remove from the heat and strain the infused juice into the pan with the apple. Simmer until thick and pulpy. Remove from the heat and divide into sterilised jars, store in the fridge

Preheat the oven to 175˚C/gas mark 3.5

For the cinnamon twirls, use a wooden spoon to beat together the butter, sugar and cinnamon

30g of butter, softened
1/2 tsp cinnamon
40g of caster sugar

On a lightly floured surface, roll out the puff pastry into a 10 x 20cm rectangle, 1/2cm thick

160g of puff pastry

Spread the entire surface with the cinnamon butter and fold the sheet in half lengthways. Cut into 1/2cm wide strips and while holding both ends, use a twisting motion to form 10 twirls

Place the twirls on a baking tray lined with parchment paper, brush with milk and cook for 20-25 minutes until golden and crispy