Vickys Apple Chutney, GF DF EF SF NF

Source : Put All The Ingredients Into A Heavy Based Pan And Stir Together Then Bring To The Boilturn Down To A Simmer And Let Cook Uncovered Until Thickened Aro...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : May 3, 2022

Step:

  1. Put all the ingredients into a heavy based pan and stir together then bring to the boil

  2. Turn down to a simmer and let cook uncovered until thickened, around 20 minutes

  3. Once the chutney is thick and pulpy in consistency take the pan off the heat and let cool

  4. While the chutney is cooling, sterilize your jars. You'll need 3 x 300ml jars. Wash the jars and lids well in hot, soapy water then let air dry

  5. Preheat the oven to gas 4 / 180C / 350F and set the jars on a baking tray open end up inside

  6. Bake the jars for 10 minutes and while they're in the oven, boil their lids in a pan of water for the same length of time

  7. Spoon the cooled chutney into the jars, seal and label. It's ready to eat now if you want but I let mine sit for 3 months before opening. Unopened and kept in a dark cupboard it will be absolutely fine for up to 2 years so double the recipe if you want to

  8. This chutney is fantastic with ham and cheese and makes an excellent homemade Christmas gift. It will keep well for 3 weeks after opening as long as it's kept in the fridge


Ingredients

  1. 500 g (1 pound) peeled, cored and chopped cooking apples
  2. 250 g (1 & 1/4 cups) light brown sugar
  3. 160 g (1 cup) raisins
  4. 1 small onion, finely chopped
  5. 1 scant teaspoon mustard seeds - around 2/3 of a level tsp
  6. 1 scant teaspoon ground ginger - as above
  7. 1/4 tsp low sodium salt
  8. 240 ml (1 cup) apple cider vinegar

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