INSTRUCTIONS

• Peel, core and chop the apples, onions and dried fruit.
• Place ALL the ingredients into a stainless steel or aluminium pan and stir, heating gently until all the sugar has dissolved
• Simmer slowly for at least two hours, stirring occasionally.

NOTE:

The chutney should thicken and reduce as it cooks.  If it is still liquid after the two hours, continue cooking until it reaches a thick consistency, stirring  more often as it gets thicker.

• On completion pot the chutney into clean, sterilized glass jars. Jars without metal lids should be used so that the vinegar doesn’t react with the metal in the lid.

INGREDIENTS

• 2 lbs (900g) Cooking Apples
• 1 lb (450g) Brown Sugar (Demerara or Soft Brown)
• 8 oz     (225g)    Dried Fruit (Raisins, Sultanas or Dates)
• 8 oz (225g) Onions
• 1 pint (568ml) Malt Vinegar
• 2 teaspoons Salt
• 1 teaspoon Ground Ginger
• 2 teaspoons Mustard Seed
•  
  The flavour of this chutney is sweet and fruity, however it could be varied by adding more spice, crushed garlic, chilli peppers or cayenne pepper.