This is one my most successful chutney recipes. The peeling and coreing of the apples is what takes the time, but otherwise, you just dump the ingredients together in a large saucepan and stir occasionally. The taste is quite strong, but the chutney goes with virtually everything and lasts forever.
1kg cooking apples (Granny Smith will do well)
2 large onions
2 chillies chopped
3 cups brown sugar
2t allspice
2t cloves
1t salt
½ t pepper
1t Cayenne pepper
2 t curry powder
2T chopped ginger
3 cups cider vinegar (don't use wine or spirit vinegar)
Peel, core and chop apples (you can whiz them in a blender). Peel and finely chop onions Place all ingredients in a non-reactive saucepan and bring the mixture to the boil. Cook over a medium heat for 40 minutes, stirring occasionally. Spoon into sterilized jars and seal.
1kg cooking apples (Granny Smith will do well)
2 large onions
2 chillies chopped
3 cups brown sugar
2t allspice
2t cloves
1t salt
½ t pepper
1t Cayenne pepper
2 t curry powder
2T chopped ginger
3 cups cider vinegar (don't use wine or spirit vinegar)
Peel, core and chop apples (you can whiz them in a blender). Peel and finely chop onions Place all ingredients in a non-reactive saucepan and bring the mixture to the boil. Cook over a medium heat for 40 minutes, stirring occasionally. Spoon into sterilized jars and seal.
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