| 60 |
| Serves: people |
- To sterilise jars and their lids, wash thoroughly in warm, soapy water, rinse and drain upside down on kitchen paper. Place on a baking tray in a preheated oven at 140°C (120˚C fan/Gas 1) for 15-20 minutes.
- This chutney will keep for up to 6 months. Chill after opening and use within 2 weeks.
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INGREDIENTS
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INSTRUCTIONS
- Peel, core and dice the apples. Peel and finely chop the onions.
- Place all the ingredients in a large, heavy-based pan and slowly bring to the boil, stirring frequently until the sugar has dissolved.
- Lower the heat and simmer uncovered for 45 minutes until the fruit is tender but has not lost its shape.
- Divide the hot chutney between six 250ml sterilised jars and seal. Store in a dark, cool place and leave to mature for a couple of weeks before eating.
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