Preserves

Apple Chutney

Name: Apple Chutney
Yield: makes about 10 big jars
Ingredients: 4lb of cooking apples; 1lb onions; 1lb soft brown sugar; 1 pint malt vinegar; 1tsp salt; ½ tsp black pepper; 1 tsp ground ginger; 1 clove garlic

Apple chutney (makes about 10 big jars)

Yield makes about 10 big jars
Ingredients 8
Steps 3

Method

Peel and core the apples, chop them roughly, peel and chop the onions and garlic.
Put the apples, onions, garlic, and sultanas in your largest pan and add the vinegar. Boil and then simmer until the apple and onions are tender (it's important the onions are soft before adding the sugar, though a little crunch is ok, once the sugar is in they won’t get any softer).
Add sugar, ginger, salt, and pepper. Bring gently to the boil stirring and simmer until the chutney is thick and brown (roughly ½ an hour or maybe a bit more, until it looks about the consistency you want – stir occasionally to make sure it doesn’t catch on the bottom). Pot when hot and be sure to fill the pot right to the tops and close while hot (It makes a vacuum to help preserve them).