Apple Chutney recipe.
Ingredients:
1.5 k of cooking apples
500g of onions
500g of sultanas
750g Demerara sugar
500ml of white wine vinegar
Zest and juice of two lemons
I small chilli
1 tsp ground ginger
1 tsp ground allspice
½ tsp of cinnamon
Pinch of ground cloves
½ tsp of Maldon sea salt
8 peppercorns
1 tbsp of mustard seed.
Method:
Wash, peel, core and chop the apples fine
Peel and chop and mince the onions (if you don’t have a mincer chop them very fine)
Put all ingredients into a large heavy bottomed saucepan and bring slowly to the boil. Stirring until the sugar is dissolved.
Then simmer very gently, bubbles barely breaking the surface, until the chutney has thickened, stiring every now and then. It is ready when drawing a spoon across the surface leaves a definite track mark. This will take at least four hours.
Pot into warm sterilised jars with plastic lined lids. Don’t use cellophane lids as the vinegar will evapourate through these and your chutney will dry up. Label when cold and store in a cool, dry place. Leave to mature for a month.
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