Sun, 17 November 2024
SERVINGS 44 (28gms or 1oz each)
CALORIES 51 kcal
EQUIPMENT
· Digital scales
· 5 x 250ml Jam jars
INGREDIENTS
· 1 kg Cooking Apples: Peeled, cored and chopped You will need approx. 1.5 kg whole apples
· 250 gms Red onion
· 100 gms Sultanas
· 1 & ½ tablespoon Coriander powder
· 1 tablespoon Fennel powder
· 1 tablespoon Ground Cloves powder
· 1 tablespoon ground Cinnamon powder
· 1 tablespoon Nutmeg powder
· 2 tablespoons sea salt
· 300 gms Brown sugar
· 425 ml red wine vinegar
INSTRUCTIONS
1. Wash the jam jars with hot soapy water and sterilise in the oven at 100ºC for 30 minutes
2. Wash and pat dry the apples.
3. Peel, core and chop the apples into small dice. Save the skin and the cores to make apple cider vinegar.
4. Finely chop red onions.
5. In a heavy bottom pot, add all the ingredients and bring to a boil and stir until the sugar has dissolved. It will take about 20 minutes.
6. Turn down the heat and simmer for about 90 minutes, often stirring, so that nothing gets stuck in the bottom of the pot.
7. Cook the chutney until it is thick, and you can draw a spoon across the pot's base with a spatula leaving a channel that does not fill with liquid, indicating the chutney is ready.
8. Pour into sterilised jars while it's warm, cool a bit and then seal the jar shut.
9. Store in a cool dark cupboard or refrigerate for two months before eating if possible.
NOTES
The nutritional information is a guide only and is based on the following: The yield for this recipe is approximately 1.25kg (2.75lbs) of chutney. The serving size is 28g (1 oz) or about two tablespoons.
