Recipe by Pearlesyarn
Probably one of the most popular varieties of homemade chutney. Apple chutney has a tangy, sweet flavour which is perfect with cheeses such as cheddar, cheshire or white stilton.
- 8 ounces onions, chopped
- 2 lbs apples, cored and chopped
- 4 ounces sultanas or 4 ounces raisins or 4 ounces chopped dates
- 3 teaspoons ground coriander
- 3 teaspoons paprika
- 3 teaspoons mixed spice
- 3 teaspoons salt
- 12 ounces granulated sugar
- 1 1⁄4 pints malt vinegar
Directions See How It's Made
- 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.