Spiced Apple Chutney

This is yet another seasonal preserves recipe to use up those cooking apples you might have gotten your hands on. I have made this chutney as part of Christmas hampers and out of all the goodies, it commanded the biggest applause with everyone loving it. Like all of the recipes I post, it is simple with chopping being the biggest effort required. See the original recipe here. I get no more excited by Christmas than the next person but if you are going to make homemade gifts, bear in mind that some benefit from a few months of maturing. The following recipe calls for two to three months of sitting around before it is at its best for eating.


Spiced Apple Chutney

Fills 4 standard jam jars

Ingredients

225g onions chopped
900g cooking apples chopped (no need to peel)
110g sultanas (the original recipe calls for a mix of sultanas, currants and chopped dates - I figure readers are more likely to have sultanas at home but the dates would be wonderful if you have some)
15g ground coriander
15g paprika
15g mixed spice
15g salt
340g granulated sugar
425ml malt vinegar

Method

Put all the ingredients into a pot.

Slowly bring to the boil until all the sugar has dissolved.

Simmer for 2 hours, until the mixture is thick (keep an eye on it and stir regularly once thickening, to prevent sticking).

Fill your hot sterilised jars with the hot mixture and seal.

Leave in a dark cupboard for a few months before eating.