Spiced Apple Chutney
This sweet but tangy chutney is the perfect accompaniment to a traditional Ploughman's lunch or sandwich. It also makes a lovely gift for someone special.
Equipment
- Large heavy based saucepan
- 8 x 370ml Jars
- Greaseproof paper
Ingredients
- 1.75 kg Apples Peeled & chopped (weight after peeling & coring) - I used eating apples because that's what we have in our garden, but I imagine cookers would work just as well.
- 600 g Dried fruit I used chopped dates, raisins & cranberries
- 3 medium Onions Chopped
- 400 g Caster / granulated sugar
- 450 g Soft light brown sugar
- 2 tsp Ground ginger
- 4 tsp Mixed spice
- 2 tsp Cinnamon
- 1 tsp Salt
- 800 ml Malt vinegar
Instructions
- Place all of your ingredients in a large heavy bottomed pan and stir thoroughly. Put the pan on a medium-high heat on the hob. Once the mixture starts to boil reduce the heat to a simmer. Stir every 20 minutes or so to make sure none of the mixture burns on the bottom of the pan (be careful when stirring as if your heat is too high the mixture can spit out and burn you). Cook for roughly two hours. When the chutney is ready it should have reduced and become darker and thicker. Allow to cool for about 20 minutes.
- Sterilise your jars by first washing in warm soapy water, then rinsing, air drying and placing on a baking tray in an oven at about 180-190°C for 10 minutes.
- Sterilise your lids by placing them in a heatproof bowl and pouring boiling water over them. Leave for about 5 minutes and then air dry.
- Cut some pieces of greaseproof paper to the size of the jar necks.
- Carefully fill each jar to the top with hot chutney. Add a piece of grease proof paper to the top and then put on the lid. Write a label for each jar including the name of the chutney and the date it was made. Most chutneys taste best after at least a month; the vinegar isn't so astringent after this period.
- Once opened, keep in the fridge and use within two to three months.