Our favourite Apple Chutney
Posted:9 September 2011
With thanks to Garden House friend Chris Batt for giving us his recipe for Apple Chutney a delicious way to use up your glut of autumn fruits, and to give away as gifts for Christmas
Ingredients:
- 2lb onions, peeled and sliced
- 1 ¾ pints vinegar
- 1lb dates or sultanas
- 4lb apples, peeled, cored and sliced
- 1tbls ground ginger
- 1tbls ground cinnamon
- 1teaspoon cayenne pepper
- 1tbls salt
- 2lb sugar
Method:
- Place onions in pan with 2tbls vinegar. Cook gently until soft.
- Stone and chop, if used.
- Add the apples, dates or sultanas, the spices and half the remaining vinegar to the pan.
- Cook slowly, stirring occasionally, until soft.
- Add the salt, sugar and remaining vinegar, stir until sugar is dissolved and continue cooking until thick, stirring occasionally.
- Pour into warm, sterilized jars and seal. Makes about 5 ½ lb.
Variation:
Apple and Apricot Chutney: Use the same recipe as for Apple Chutney, but replace the dates or sultanas with 8oz dried apricots. Soak the apricots overnight in enough water to cover, and chop before adding to mixture.