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
-
Place all the ingredients in a large
preserving pan and heat gently until the sugar has dissolved, stirring
all the time.
-
Bring to the boil, and allow simmering
for 30 to 40 minutes or until thickened with all the liquid absorbed.
-
Meanwhile, scrub preserving jars in hot,
soapy water, then rinse thoroughly. Heat jars at 180°C/350°F/Gas Mark 4
for 15 minutes.
-
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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