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How To Cook Sweet Onion and Apple Chutney?

Sweet onion and apple chutney

A mild, fruity chutney containing no spices at all. Try it in cheese sandwiches, with cheese on toast and with meat dishes such as shepherd's pie.


Makes about 1.8 kg (4 lb)

 

Preparation time: 30 minutes


Cooking time: 1 hour

 

Ingredients

  • 1.5 kg (31/4 Ib) onions, chopped
     

  • 1.5 kg (31/4 Ib) cooking apples, peeled, cored and diced
     

  • 700 mL (11/4 pints) sultanas
     

  • Grated zest and juice of 2 lemons
     

  • 750 g (13/4 Ib) soft dark brown sugar
     

  • 600 mL (1 pint) malt vinegar
     

Method

  1. Place all the ingredients in a large preserving pan and heat gently until the sugar has dissolved, stirring all the time.
     

  2. Bring to the boil, and allow simmering for 30 to 40 minutes or until thickened with all the liquid absorbed.
     

  3. Meanwhile, scrub preserving jars in hot, soapy water, then rinse thoroughly. Heat jars at 180C/350F/Gas Mark 4 for 15 minutes.
     

  4. Pour chutney mixture into jars immediately, seal and label. This chutney does not need to mature and will keep well for about a year.

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