Apple chutney has a tangy, sweet flavour which is perfect with cheeses such as cheddar, cheshire or white stilton.
225g onions, chopped
900g apples, cored and chopped (no need to peel)
110g sultanas, raisins or chopped dates
15g ground coriander
15g mixed spice
340g granulated sugar
750ml pints malt vinegar
1. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
2. Simmer for 2 -4 hours, stirring from time to time to stop the chutney sticking to the pan. (I find the longer you simmer it the more the flavour develops and the thicker the mixture)
3. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
4. Turn into sterilised jars, seal and cool. (I wash my jars then bake them & their lids in the oven for 5-10 mins to sterilize them – much easier than boiling them all etc.)
5. Store in a cool, dark cupboard for two to three months to allow to mature before eating.