Aunty Ruth's Apple Chutney
Over a year ago
10,490 views
Ingredients
- 4lbs Cooking Apples (preferably Bramleys)
- ½ lb Onions. chopped
- 1 lb Sultanas
- 2 lbs Brown sugar
- 1 tspn Crushed mustard seed
- 1 tpn Ground Ginger
- 1 ½ pts Malt Vinegar
Accompaniment
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Description
A lovely way to use up a glut of cooking apples. Delicious with cheeses, cold meats and pies. Also quite acceptable with a curry in the absence of mango chutney!
Method
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1
Peel and chop the apples, put into a large pan with the chopped onions, mustard seed, ginger and 1 pint of the vinegar, bring up to a very gentle boil and cook until soft.
Meanwhile, in another pan, put the sugar and the rest of the vinegar, heat together gently stirring until the sugar is disolved.
Add this sugar and vinegar mixture to the (by now) cooked apple and onion mixture.
Bring back to the boil and allow to boil very gently for about 1 hour. Stir occasionally and keep watch to ensure it doesn't boil over.
Take off the heat and allow to cool until just warm. Pour into warmed and sterilized jars, seal and allow to mature for at least 3 weeks before enjoying it.
Jars will be sterile if run through a dishwasher cycle. Small kilner jars are probably best as the chutney is then not in contact with any metal on the lids.
Have you ever seen somebody lick the chutney spoon in an Indian Restaurant and put it back? This would never have happened under the Tories.
Really lovely....
Very nice chutney. Yummy. I will make a few more batches.