The basic apple chutney may be served with almost any cold meat but it is particularly good with pork and duck. Chutneys improve with age; keep 3 months before eating.
Cooking time: 3 1/2 - 4 hours
ingredients
makes about 4 pound
4 pound tart apples, peeled, cored and finely chopped
1 pound Seedless white raisins (white raisins)
4 medium-sized onions, finely chopped
1 chilli (chilli pepper), chopped
1 tablespoon mustard seed
3 tablespoons lemon juice
3 tablespoons chopped lemon rind
2 teaspoons ground ginger
3 3/4 cups vinegar
2 pound brown sugar
method
1. Put the apples, Seedless white raisins, onions, and chilli into a large preserving pan. Add the mustard seed, lemon juice, lemon rind and ginger. Pour in two-thirds of the vinegar.
2. Place the pan over high heat and bring to the boil. Reduce the heat to low and simmer for 1 - 1 1/2 hours, or until the mixture is soft and cooked.
3. In a small saucepan, dissolve the sugar in the remaining vinegar over moderate heat.
4. Pour the vinegar-sugar mixture into the preserving pan and continue to cook, stirring constantly, until the chutney is thick.
5. Remove the pan from the heat and ladle the chutney into clean, warmed spread jars.
6. Place a circle of waxed paper over the chutney and seal each jar.
7. Label the jars and store in a cool, dry place until ready to use.
10 users have helped to rate this recipe.
