Add this fantastic apple chutney to your sandwiches to perk up your lunchtimes, or serve with cheese and crackers at the end of a long day
Makes 3 x 500g jars
- Cider vinegar 1 litre
- Apples 1kg, peeled and roughly chopped, plus a couple extra apples for chunks (optional)
- Sugar 450g
- Raisins 450g
- Salt 2 tsp
- Onions 450g, finely chopped
- Mustard seeds 2-3 tbsp
- Garlic cloves 2, finely chopped
- Cayenne pepper 1 tsp
- Paprika 1 tsp
- Mixed spice 1 tsp
- Fresh ginger a thumb-sized chunk, finely chopped (add more if you like spicy chutneys)
- Add all the ingredients apart from two apples to a large pan and bring to the boil, stirring occasionally to prevent sticking.
- Turn the temperature down and simmer for 45 minutes, stirring occasionally.
- Take the remaining apples, peel and chop into 1.5cm cubes. This will give you a more chunky chutney, as the rest of the apples will break down during the cooking process.
- Cook for another 15 minutes, then remove from the heat and spoon into warm, sterilised jars and seal. Store in a dark, cool place.
You will need
- Cider vinegar 1 litre
- Apples 1kg, peeled and roughly chopped, plus a couple extra apples for chunks (optional)
- Sugar 450g
- Raisins 450g
- Salt 2 tsp
- Onions 450g, finely chopped
- Mustard seeds 2-3 tbsp
- Garlic cloves 2, finely chopped
- Cayenne pepper 1 tsp
- Paprika 1 tsp
- Mixed spice 1 tsp
- Fresh ginger a thumb-sized chunk, finely chopped (add more if you like spicy chutneys)
Method
- Add all the ingredients apart from two apples to a large pan and bring to the boil, stirring occasionally to prevent sticking.
- Turn the temperature down and simmer for 45 minutes, stirring occasionally.
- Take the remaining apples, peel and chop into 1.5cm cubes. This will give you a more chunky chutney, as the rest of the apples will break down during the cooking process.
- Cook for another 15 minutes, then remove from the heat and spoon into warm, sterilised jars and seal. Store in a dark, cool place.
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