Best served with hot or cold meats or with a cheeseboard
- 8 cooking apples, peeled, cored and chopped
- 1 onion, finely chopped
- 4 garlic cloves, peeled and crushed
- juice of 1 lemon
- 300 ml white wine vinegar (or use cider or malt vinegar)
- 200g raisins
- 1 tblsp ground ginger
- 2 tsp salt
- 400 g soft brown sugar
- In a large saucepan, bring the apple, onion, garlic, lemon juice and 200ml (1 cup) of the vinegar to the boil.
- Add the raisins, ground ginger, salt, sugar and the remaining vinegar. Reduce the heat and simmer over a very low heat for 1 hour.
- Check the consistency – you want the chutney to thicken up nicely. If required, simmer for a further
- 30 minutes until thick.
- Pour the chutney into clean, sterilized preserving or canning jars and seal immediately.
- Store in a cool, dark place for 6–8 weeks before use, to allow the flavours to develop. This chutney will keep for up to 9 months. Or if you live in a country that recommends processing preserves in a ‘water bath’ for long-term storage, refer to online sources for advice.
Makes 6–8 x 250g (8-oz) jars
Kevin says, "Making this chutney is a great way of storing these delicious fruits. This chutney is very tasty with either hot or cold meats or a cheeseboard."
More by Kevin Dundon:
- Indulgent Chocolate Fondants: Kevin Dundon, Today
- Roasted Lamb Noisette, warmed tomato, pale ale
- Salmon Fillet, Chili Pesto: Today, Kevin Dundon