Apple chutney

Apple chutney

By
From
Encyclopedia of Food and Cookery
Makes
1.5 kg

Chutney is the standard accompaniment to curried dishes. It may be made from a mixture of chopped fruits, spices, acids and sugar, cooked slowly until thick, while some chutneys are a combination of fresh fruits, chopped, seasoned and served uncooked. Chutney can also be served with cold meat or cheese, or as a sandwich filling.

Ingredients

Quantity Ingredient
4 large cooking apples, peeled, cored and chopped
90g sultanas
4 onions, finely chopped
1 garlic clove, chopped
110g sugar
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoons dry mustard
1/4 teaspoon cayenne
55g dates, chopped
75g preserved ginger, chopped

Spiced vinegar

Quantity Ingredient
500ml white vinegar
2 teaspoons black peppercorns
1 teaspoon mustard seeds
1 teaspoon whole allspice
2 teaspoons brown sugar

Method

  1. Place ingredients for the spiced vinegar in an enamel-lined saucepan, bring to the boil, remove from heat and leave until cold. Strain. Combine with ingredients for chutney in enamel-lined saucepan and simmer gently for about 1½ hours or until thick. Spoon into hot sterilised jars. Cool and seal.
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