Ingredients
1 kg cooking apples, peeled and cored
1 kg tomatoes (red or green or a mix)
500 ml vinegar (malt, cider or white)
500 g onions, peeled and sliced
250 g dried fruit – raisons, sultans or apricots (or a mixture)
500 g soft brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon mustard powder
1/2 teaspoon ground ginger
Teaspoon of salt – make sure it is non iodised as it will go off if not.Method
Finely chop the apple, tomato and onion, this can be done in a food processor
Reserve half the vinegar and put the rest and all the other ingredients in a large pan
Simmer uncovered for around 2 hours. Add extra vinegar as the chutney cooks
The chutney is done when a spoon drawn across the bottom of the pan leaves a clear trail with no traces of liquid
Pour the hot chutney into warm, clean jars. Seal and leave in a cool, dark place for at least 1 month before eating
500 ml vinegar (malt, cider or white)
500 g onions, peeled and sliced
250 g dried fruit – raisons, sultans or apricots (or a mixture)
500 g soft brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon mustard powder
1/2 teaspoon ground ginger
Teaspoon of salt – make sure it is non iodised as it will go off if not.Method
Finely chop the apple, tomato and onion, this can be done in a food processor
Reserve half the vinegar and put the rest and all the other ingredients in a large pan
Simmer uncovered for around 2 hours. Add extra vinegar as the chutney cooks
The chutney is done when a spoon drawn across the bottom of the pan leaves a clear trail with no traces of liquid
Pour the hot chutney into warm, clean jars. Seal and leave in a cool, dark place for at least 1 month before eating
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Tags: chutney, gluten free
