Apple and raisin chutney

Apple and raisin chutney

A simple chutney recipe that works great as a gift and will delight your hosts.

Apple and raisin chutney

  • Serves icon Make about 800g
  • Time icon Hands-on time 20 min, simmering time 1 hour

A simple chutney recipe that works great as a gift and will delight your hosts.

Nutrition: per serving

Calories
31kcals
Fat
0.1g (no saturated)
Protein
0.2g
Carbohydrates
7.2g (7.1g sugars)
Fibre
0.3g
Salt
0.1g

Ingredients

  • 400ml malt vinegar
  • 400g dark brown soft sugar
  • 2 red onions, sliced
  • 1 tsp allspice berries
  • 6 granny smith apples, peeled and chopped into 1cm cubes
  • 100g raisins
  • 1 tbsp yellow mustard seeds
  • 1 tsp sea salt
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Method

  1. Put the vinegar and sugar in a large pan and bring to the boil, stirring occasionally to dissolve the sugar. Put the remaining ingredients in the pan and bubble on high for 1 hour, stirring occasionally. The chutney is ready when the mixture looks sticky and thick, and a wooden spoon leaves a brief trail on the bottom of the pan. Leave to cool, then pour into sterilised jars (see Make Ahead).

Nutrition

Nutrition: per serving
Calories
31kcals
Fat
0.1g (no saturated)
Protein
0.2g
Carbohydrates
7.2g (7.1g sugars)
Fibre
0.3g
Salt
0.1g

delicious. tips

  1. Will keep for up to 2 months in sealed sterilised jars. (To sterilise jars, wash well in warm soapy water, rinse, then dry in a low oven – about 120°C – upside- down on a clean baking tray.) Store chutney in a cool dark place.

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