The easy part of this recipe after preparation is, you literally put everything in a large pan, cook and you are done.
1.5 kg cooking apples, finely chopped
750g Demerara or brown sugar
500g onions, very finely chopped
250ml apple cider vinegar
250ml white wine vinegar
Zest and juice of 2 lemons
1 tbsp of mustard seed
1 tsp ground allspice
1 tsp chilli flakes
1 tsp ground ginger
½ tsp cinnamon
½ tsp sea salt
¼ tsp ground cloves
- Place all ingredients into a large heavy bottomed pan.
- Bring the ingredients slowly to the boil, then simmer very gently for about 4 hours, until the chutney has thickened, stirring about every 20 – 30 minutes.
- Pot into warm sterilised jars with plastic (not rubber) lined lids. Leave to mature for about 4-5 weeks, in a cool place.
- Once opened, store in the fridge. Should last for several weeks.
Should make enough for about 9, 250ml jars of chutney. Great for Christmas gifts, as a spread on cheese or ham sandwiches, or as a side dish for an after dinner cheese board. Mix with some thick yoghurt or cream for an unusual dip.