Apple pie chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 2 x 324ml jars
Ingredients
- 300g medium Bramley apples, peeled, cored and roughly chopped (prepared weight, about 3 apples)
- 300g medium Braeburn apples peeled, cored and finely chopped (prepared weight, about 4 apples)
- 80g raisins
- ½ tsp ground nutmeg
- 1 tsp ground cinnamon
- 250g golden caster sugar
- 1 tsp fine sea salt
- 400ml apple cider vinegar
Method
- STEP 1
Tip all the ingredients into a large pan and cook over a low-medium heat, stirring frequently until the sugar has dissolved and the mixture is a syrupy consistency.
- STEP 2
Reduce the heat to low and continue to cook for 1 hr 30 mins, stirring occasionally to prevent it sticking to the pan, until the mixture has thickened and holds its shape when stirred with a wooden spoon.
- STEP 3
Spoon into two 324ml sterilised jars (see tip, below), seal and cool. Will keep for up to three months in a cool, dark place. Use within two weeks of opening.
