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Apple Chutney

Apple Chutney

Body&Soul Castelsarrasin

250ml apple cider vinegar, 128g light brown soft sugar,bring to the boil then add 250g peeled fuji or Braeburn apples, 250 g chopped onions, 64g raisins, 7g english mustard powder, 7g ground ginger, 7g mustard seeds, 4 teaspoons of curry powder or paste, pinch of salt and 2 teaspoons cayenne pepper. Bring back to the boil and continue to cook and stir until it thickens put into prepared sterilised jars, keeps for 1 year but can be eaten straight away. 7g of peeled walnuts can also be added at the last minute before putting into the jars. This recipe is for one jar multiply ingredients by number of jars reauired. Great gift, goes with cold meats, curries and tandoori dishes, cheese ploughman's and homemade pork pies. Good to make when there is a glut of apples!