Spiced Apple Chutney
35kcal
Ingredients
- 1.5 kg Bramley apples peeled, cored and chopped into 1 cm pieces
- 500 g onions finely chopped
- 250 g sultanas
- 400 g light brown sugar
- 500 ml cider vinegar 5% acidity
- 1 tbsp fresh ginger grated
- 2 cloves garlic crushed
- 1 tsp yellow mustard seeds
- 1 tsp coriander seeds lightly crushed
- 1 tsp ground cinnamon
- 1/2 tsp chilli flakes
- 2 tsp salt
Method
- Put the apples, onions, sultanas, vinegar, ginger and garlic into a large, heavy, non-reactive pan. Simmer for about 20 minutes, until the apples begin to soften.
- Add the sugar, spices and salt and stir over low heat until the sugar dissolves.
- Simmer uncovered for 1 1/2 to 2 hours, stirring more frequently as it thickens, until dark, glossy and jammy.
- Test: drag a spoon across the base of the pan. If the line stays clear for a few seconds without liquid rushing in, it is ready.
- Fill hot, sterilised jars with vinegar-proof lids, leaving 1 cm headspace, and seal immediately. For a shelf-stable seal, process in a boiling water bath for 10 minutes.
- Store somewhere cool and dark for at least a month before opening.