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