Spiced apple chutney

Ingredients

  • 225g/8oz onions chopped
  • 900g/2lbs apples cored and chopped
  • 110g/4oz raisins
  • 15g/½oz ground coriander
  • 15g/½oz paprika
  • 15g/½oz mixed spice
  • 15g/½oz salt
  • 340g/12oz granulated sugar
  • 425ml/¾ pints malt vinegar

Method

Put all the ingredients into a preserving pan. 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. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready. Turn into sterilised jars, seal and cool. Store in a cool, dark cupboard for two to three months before eating

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