Apple and sage chutney

Apple and sage chutney

By
From
The Produce Companion
Makes
1 litre
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
2kg tart cooking apples, peeled, cored and cut into wedges
1 onion, finely chopped
2 garlic cloves, finely chopped
2 cinnamon sticks
1/4 teaspoon cayenne pepper
6 sage leaves
460g caster sugar
500ml apple-cider vinegar

Method

  1. Combine all the ingredients in a large saucepan and bring to the boil over medium heat, stirring until the sugar dissolves. Cook for 20–25 minutes, until the apple is tender and the mixture has thickened slightly.
  2. Ladle the hot chutney into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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