After using up all my speciality chutneys I went shopping for a new one. And the options were boring to say the least. So, I created this recipe for apple chutney which I think is amazing.
Nearly a week after posting out tap sensor from Abingdon to Croydon, it arrived at the manufacturer. It was placed into their test bowl and worked, which was not the issue. It was working when we took it out, but the sensitivity was not great. So, Dave explained to the technician that even though it was working, it was not working to our satisfaction. So, the sensitivity was reset and tested again. And the technician agreed that it was not perfect. He said he would leave it for a few days and see what happened. And the response to Dave was that if you waved a large paper bag in front of the sensor, it worked perfectly. Needless to say, we were not impressed with this response.
Today’s inspirational recipe from Lavender and Lime ♥ Apple Chutney ♥ #LavenderAndLime Click To Tweet
Dave replied that it makes no sense to get a paper bag to wave in front of the tap each time we want water! Eventually our point was taken, and the sensor has been replaced. On the plus side, it is being given to us at no charge. I think because of all the time it has taken. All we have to do is pay for postage! The cost of this to South Africa would be prohibitive as we would need to use a courier to ensure delivery. But thankfully, a friend of ours was travelling a few weeks after the sensor was replaced and he said he would bring it back with him. Do you ever get responses which are totally useless when trying to resolve problems?
Click on the links for conversions and notes.
- 120 g apples, cored weight
- 90 g tomatoes
- 90 g onions, peeled weight
- 1 chilli
- 90 g xylitol
- 30 g sultanas
- 1.25 mls fine salt
- 1.25 mls ground ginger
- 500 mls white spirit vinegar
- Slice the apples, tomatoes, onions and chilli finely and place into a glass bowl
- Add the xylitol, sultanas, salt and ginger and toss to combine
- Pour the vinegar over the vegetables and cover the bowl with clingfilm
- Leave to stand overnight
- Place all of the ingredients into a large sauté pan and bring to the boil
- Boil rapidly for 35 minutes, stirring occassionally
- Place the chutney into a sterilized glass jar and leave for 2 weeks in a dark cupboard before opening
- Refrigerate once opened
View the previous posts on September 2:
- 2020: August 2020 Showcasing In My Kitchen
- 2019: Greek Chicken Pie
- 2018: Line Of Sight
- 2015: September 2015 Showcasing In My Kitchen
- 2014: Lobster Ceviche
- 2013: I Made It: Cassoulet
- 2012: Hila Jonker Answers Questions For The Blog
- 2011: Ostrich Fillets With A Red Wine Jus
- 2010: Lobster Provencale