Recipe for Apple Chutney
Chutney is great for preserving any gluts of summer produce. It originated in India and was usually a relish made from fresh fruits and spices. During the colonial era the British took it home and we’ve been making ever since.
This recipe for Apple Chutney is a delicious way of using up any excess windfall apples. It tastes particularly good with cheese or cold meats.
- 1½ kg cooking apples, peeled and diced
- 750g light muscovado sugar
- 500g raisins
- 2 medium onions, finely chopped
- 2 tsp mustard seeds
- 2 tsp ground ginger
- 1 tsp salt
- 700ml cider vinegar
Mix all the ingredients together in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.
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