Spicy apple and walnut chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 900 | millilitres | Malt vinegar |
| 450 | grams | Light soft brown sugar |
| 900 | grams | Cooking apples; peeled, cored and |
| ; roughly chopped | ||
| 450 | grams | Onions; chopped |
| 225 | grams | Raisins |
| 25 | grams | English mustard powder |
| 25 | grams | Ground ginger |
| 2 | teaspoons | Yellow mustard seed |
| 2 | teaspoons | Mild curry powder |
| 20 | grams | Salt |
| 1 | teaspoon | Cayenne pepper |
| 100 | grams | Walnut pieces |
Directions
1 For the Chutney: Put the vinegar and sugar into a large pan and boil. Add everything but the walnuts, bring back to the boil and cook, stirring more regularly as it thickens, until well reduced and thick. Remember that it will thicken even more once cold.
2 Stir in the walnuts, spoon into warm sterilised jars and seal with vinegar- proof lids. This will keep for up to a year.
Converted by MC_Buster.
NOTES : Makes about 5lb
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.