Apple Chutney


place all ingreds into a big saucepan, cover and simmer over a moderate heat until tender and slightly thickened. Once to your liking, pot in hot sterile jars. Can be used immediately as accompaniment for cold meats, cheeses.(Best left for 4-6 wks).


Good Quality Apple Vinegar 900ml/1½ Pints
Mixed Spices 1 Tblsp
Salt ¼ Tsp
Soft Brown Sugar 700g/1½lb
Onions. Peeled And Chopped 225g/8ozs
Sultanas 450g/1lb
Peeled. Cored & Chopped Cooking Apples (peeled And Cored Weight) 900g/2lbs
Sterilised Jars 8/9

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fantastic, recipe is great easy to do and tastes gorgeous. Thank you
Taste Blog

Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar.  Today, ... keep reading