Winteringham Village Recipes
Simple Apple Chutney

Delicious home-cooked recipes suggested by the villagers of Winteringham, Lincolnshire

Banner photograph by Ken Jacobs ©2007

 

Simple Apple Chutney

Christine Hammond

SIMPLE APPLE CHUTNEY

1 ½ lbs OF COOKING APPLES  (peeled & cored and sliced thinly)
1 ½ lbs  OF ONIONS (skinned and chopped)
8 ozs SULTANAS OR SEEDLESS RAISINS
GRATED RIND AND JUICE OF A LEMON
12 ozs DEMERARA SUGAR
½ pints MALT VINEGAR

Put all ingredients in a preserving pan or large heavy based saucepan

Heat gently, stirring until sugar has dissolved.  Bring to the boil.  Reduce heat and simmer uncovered for about 35 minutes, stirring occasionally until the mixture is thick and pulpy with no excess liquid.
(If the mixture starts to dry out before the fruit and vegetables have broken down then add a little water and continue to cook.)

Spoon the warm chutney into clean, warm jars, cover and seal.

I used bramley apples and found that I did not have to add any extra liquid and in fact I removed a little of the liquid when I was sure the mixture was ready.

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