A lovely, spicy Apple Chutney, great with cheeses or cold meats and a perfect Christmas gift.
Pulse the apples in batches until finely chopped, add to a large saucepan.
Pulse the onions, garlic and ginger until finely chopped and add to the apples.
Add the vinegar, brown sugar, raisins, cinammon, mixed spice, cayenne, 1 1/2 tablespoons of salt and 100mls of cold water.
Bring to the boil, stirring frequently, then reduce the heat and simmer for 1-2 hours until the vinegar has evaporated and the chutney is reduced and soft.
Stir frequently to ensure the chutney doesn't stick on the bottom of the pan.
Preheat your oven to 150C and heat your clean, dry jars. Remove the cinammon stick from the chutney and fill the jars while the mixture is still hot.
Seal the tops of the jars with melted candle wax to ensure your chutney remains sterile as this recipe improves with age.
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