Recipe adapted from Good Food magazine, October 2005,
and www.bbcgoodfood.com
You will need.........
1 1/2Kg Cooking Apples, peeled and diced.
750gms Light Muscovado Sugar.
500gms Raisins.
2 medium Onions, finely chopped.
2 teaspoons of Mustard seeds.
2 teaspoons of Ground Ginger.
1 teaspoon of Salt.
700ml of Cider Apple Vinegar.
Preparation:
Keep the apples in water whilst chopping them otherwise they will all go brown in the air!
Prepare your jars: you will need a minimum of six empty jars (depending on their size) with lids. Ensure they are clean and sterilised. Warm in an oven on about 100 degrees C or keep in very hot water until needed.
Making:
Drain the apples from the water. Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal. (See below)
Remove a jar at a time from the hot water and dry with a clean tea towel and immediately fill up with the cooled chutney (use a large spoon to fill the jars). Just place the lid on top of the jar but do not screw on or tighten yet - this stops any dust etc from going into the chutney whilst cooling.
Leave the jars for a few hours to cool down. Later, whilst still a little warm screw down the tops, no too tightly but airtight! Whilst now leaving to cool down completely there will be a vacuum formed inside the jar and this help to preserve the chutney for a very long time!!
Label the jars and store in a cool place ready for use.
