Apple Chutney
Chutneys were originally served with curried foods. The sweet and tart flavours combined with a touch of spice complements strong-flavoured meats such as wild game, but also works well with beef, pork and chicken. Chutney can also perk up your cheese platter.
- - 1.5 kg Granny Smith apples
- - 500 g onions
- - 500 g sultanas/raisins
- - 375 ml cider vinegar
- - 2 cups sugar
- - 1 tbsp. crushed mustard seeds
- - 1 tsp. pickling spice
- - 1/2 tsp. cayenne
- - 1/2 tsp. ground ginger
Method
- Peel and core the apples; cut into large dice;
- place all the ingredients into a saucepan; bring to a boil and let simmer for 2 hours or until the liquid has almost completely evaporated;
- once the mixture begins to thicken, stir frequently so that it doesn't stick;
- if you lift up a spoonful of the mixture it should keep its shape;
- immediately put into hot sterilized jars.
