This
chutney has a tangy, sweet flavour which is amazing in a roast wild
pork sandwich (cold or hot) or with sharp, creamy cheeses like cheddar,
white stilton or blue brie.
Ingredients
- 1.8kg (or 6 medium) Apples (Red, green, whatever...), cored and chopped
- 450g (or 2 medium) onions, peeled and chopped
- 220g sultanas, raisins or chopped dates (or a combination!)
- 2 Tablespoons ground coriander
- 2 Tablespoons paprika
- 2 Tablespoons mixed spice
- 2 Tablespoons salt
- 680g sugar
- 850ml malt vinegar
Method
Put
all the ingredients into a preserving pan (or similar, the bigger the
better). Slowly bring to the boil until the sugar has dissolved.
Simmer for 1.5-2 hours, stirring from time to time to stop the chutney sticking to the pan.
When
it has thickened, darkened, and you can draw a wooden spoon across the
base of the pan so that it leaves a channel behind that does not
immediately fill with liquid, the chutney is ready!
Sterilise jars: put glass jars in the oven (no lids!), heat the oven to about 100 degrees (Celsius), handle carefully.
Turn into sterilized jars, seal and cool.
Store in a cool, cupboard for two to three months before eating.
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