Ingredients
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8 ounces onions, chopped
2 lbs apples, cored and chopped
4 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
Preparation
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Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
Simmer for 11/2-2 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.
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