Apple chutney

Description

This recipe was donated after our first autumn 'pickle party' to celebrate the many different ways to preserve seasonal gluts.
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Ingredients

At a glance
Seasonal
Autumn
  • 225 cooking apples, peeled, cored and chopped
  • 225g onions
  • 225g soft brown sugar
  • 225g raisins
  • 225g dates, chopped
  • 300ml of malt or pickling vinegar
  • salt and pepper
  • 1/2 tsp ground ginger
  • a pinch of cinnamon
  • some finely chopped chilli, deseeded (optional)

Methods/steps

  1. Dice apples and onions and put in a large pan.
  2. Add all the other ingredients and mix well.
  3. Bring to the boil, turn down the heat, and allow to simmer on very low heat for 2-3 hours until thick, stirring occasionally to stop it sticking.
  4. The mixture is ready if you can run a wooden spoon through it and the spoon’s path remains visible for a few seconds, without liquid flowing back in. When ready, pour into warm, sterilised jars and seal immediately. (Sterilise jars and lids by boiling and/or heating in a low oven for 10-20 minutes).
  5. Store for at least 4-6 weeks before eating. Unopened jars should store for several months in a cool place. Once opened, keep refrigerated.

Additional Tips

Recipe kindly donated by Sarah Fitpatrick of the Preston Village Womens Institute.