SPICED APPLE CHUTNEY
Ingredients
2.7kg apples
1kg onions
1kg soft dark brown sugar
60g coriander seeds
30-45ml curry powder or paste (use a brand you like)
30ml salt
15ml cinnamon
15ml ground allspice
150ml water
2x450ml tarragon, wine or cider vinegar.
900g raisins or sultanas.
Serves: 12lb jars of chutney
Source: Mrs M A McKergow
Method
Place sugar, coriander seeds, curry powder or paste, salt, cinnamon and allspice into a preserving pan.
Peel and roughly chop the onions and add to the pan.
Peel, core and chop the apples, add to the pan as ready with 450ml of the vinegar. Stir as the apple is added, mix together well.
Add the water and heat the chutney to a boil and simmer 20 mins.
Add the remaining vinegar.
Continue simmering and stirring occasionally for about 1 1/2 hours, until consistency is rich.
Prepare jars and pot chutney, can be covered hot.
Leave to mature for at least 1 month.
