Apple Chutney.
Ingredients.
1.25 kg / 2 1/2 lbs of cooking apples, peeled.
1 tablespoon of salt.
500ml / 18floz of malt vinegar.
275g / 10oz of soft brown sugar.
100g / 4oz of raisins.
100g / 4oz of sultanas.
1/2 a teaspoon of mustard seeds.
25g / 1oz of ginger root, peeled and sliced.
2 garlic cloves, chopped.
1 teaspoon of chilli powder.
Method.
1. Slice the apples, lay them in a dish and sprinkle with half the salt. Cover and set aside.
2. Place half the vinegar in a pan, add the sugar and stir over a low heat until the sugar is dissolved.
3. Bring to the boil until a thick syrup is made, allow to cool.
4. Place the remaining vinegar in a pan, add the apples and simmer for 3 to 4 minutes until tender, allow to cool, then stir in the vinegar syrup, raisins, sultanas, mustard seeds, salt, chopped ginger, garlic and chilli powder.
5. Bottle in airtight jars with vinegar proof tops and allow the chutney to mature for 4 to 5 weeks before using.
