Apple and raisin chutney

Name: Apple and raisin chutney
Yield: Make about 800g
Cuisine: British recipes
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

Easy
November 2015

Easy
November 2015

Make about 800g
Hands-on time 20 min, simmering time 1 hour

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

Vegan recipes
Vegetarian recipes

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

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

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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

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

Method

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).

Method

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).

delicious. tips

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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