Question about apples in chutney

[bonniethomas06]

Hello all,

Sorry I've been a bit quiet lately, have been settling into new job and bridesmaid/hen night chaos etc etc.

But not too busy to pick loads of damsons... am planning to make Delia's spicy damson chutney recipe.

My question is... apples in my garden are advanced, but not quite there yet. The receipe calls for cooking apples (mine are eaters). Will unripe eaters do instead of cookers? I am thinking cookers have more pectin and are less sweet...and so are raw eaters.

What do you recon folks?

[DrewShiel]

Not-quite-ripe apples were a component in a chutney one of my mother's relatives (we're into second-cousin-twice-removed-back-flip-in-law territory here; we called her 'Aunt') used to make, so it does work. However, the stuff was so very sour-tasting that in our house, only my grandfather would eat it. My tastes have gone considerably toward the sour over the last ten years, so it might suit me better now.

I'd say to give a small batch a try before you commit to the whole load, perhaps, and consider a bit more sugar than the recipe says. Damsons aren't the sweetest fruits in the world either.

[Milims]

You could try this one : http://www.cookitsimply.com/recipe-0010-06s292.html It doesn't seem to matter what kind of apples you use it still turns out yummy