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).

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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 subcontinents scarcity of sugar. Today, chu... keep reading