Wednesday, 17 September 2014

Apple Chutney

225g onions, chopped

900g apples, cored and chopped                                                   

110g sultanas

15g ground coriander

15g paprika

15g mixed spice

15g salt

340g granulated sugar

425ml malt vinegar

Put all the ingredients into a pan and slowly bring to the boil until the sugar has dissolved.  Simmer for 1½ - 2 hours, stirring from time to time to stop the chutney sticking to the pan.  It is ready when you can draw a wooden spoon across the bottom of the pan and the gap does not immediately fill with liquid.  Store in a sterilised jar in a cool, dark cupboard for two to three months before eating.

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