2 lb (900g) sweet eating apples, e.g. Cox's Orange Pippins
2 fl oz (55 ml) unsweetened apple juice
2 oz (55 g) chopped walnuts
5 oz (140 g) raisins
2 fl oz (55 ml) apple cider vinegar
Special herbs for apple pies (cinnamon, citrus peel, fennel, cardamom seeds, clove)
2 fl oz (55 ml) unsweetened apple juice
2 oz (55 g) chopped walnuts
5 oz (140 g) raisins
2 fl oz (55 ml) apple cider vinegar
Special herbs for apple pies (cinnamon, citrus peel, fennel, cardamom seeds, clove)
method
1. Core, but do not peel, the apples and cut into dice.
2. Put all the ingredients into a heavy pan, stir well and simmer with the lid on until tender.
3. Remove the lid and simmer, stirring frequently, until the chutney is thick.
4. Store the chutney in glass jars or stoneware containers with well-fitting lids (vinegar will corrode metal lids) . Put the clean jars into a very slow oven to dry and warm, 225°F ( 100°C) gas mark 1/4. Fill the warm jars with the hot chutney and put the lids on at once.
5. Label and date the chutney, and store in a cool, dark place, or the refrigerator. Do not keep for longer than 1 week because of the low vinegar and sugar content.
2. Put all the ingredients into a heavy pan, stir well and simmer with the lid on until tender.
3. Remove the lid and simmer, stirring frequently, until the chutney is thick.
4. Store the chutney in glass jars or stoneware containers with well-fitting lids (vinegar will corrode metal lids) . Put the clean jars into a very slow oven to dry and warm, 225°F ( 100°C) gas mark 1/4. Fill the warm jars with the hot chutney and put the lids on at once.
5. Label and date the chutney, and store in a cool, dark place, or the refrigerator. Do not keep for longer than 1 week because of the low vinegar and sugar content.
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