6 lb (3 kg) apples
1 kg sultanas (golden raisins)
300 - 400 g preserved ginger or 30g ground ginger
2 litres vinegar
1.5kg sugar
30g salt
1 tsp ground allspice
1 kg sultanas (golden raisins)
300 - 400 g preserved ginger or 30g ground ginger
2 litres vinegar
1.5kg sugar
30g salt
1 tsp ground allspice
method
1. Peel, core, and chop the apples into small pieces; chop up the sultanas and preserved ginger.
2. Mix the vinegar, sugar, salt and spice together, and bring to the boil; then add the apples and simmer for 10 minutes before adding' the ginger (either preserved or ground) and sultanas.
3. Simmer until the mixture becomes fairly thick.
4. Meanwhile, heat enough jars to hold the chutney.
5. Stand them on a newspaper, to catch any drips.
6. Pour in the chutney and cover, a circle of clean greaseproof paper, cut to fit the surface of the chutney and covered with 2 cm of melted paraffin wax. A jam cover should be tied over to keep the wax clean
7. Cool, wipe the jars, label, and store.
To sterilise bottles see Sterilising Bottles.
2. Mix the vinegar, sugar, salt and spice together, and bring to the boil; then add the apples and simmer for 10 minutes before adding' the ginger (either preserved or ground) and sultanas.
3. Simmer until the mixture becomes fairly thick.
4. Meanwhile, heat enough jars to hold the chutney.
5. Stand them on a newspaper, to catch any drips.
6. Pour in the chutney and cover, a circle of clean greaseproof paper, cut to fit the surface of the chutney and covered with 2 cm of melted paraffin wax. A jam cover should be tied over to keep the wax clean
7. Cool, wipe the jars, label, and store.
To sterilise bottles see Sterilising Bottles.
serving amount
yield 5 kg
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