Chutney

Spiced Windfall Chutney

Autumn is most definitely chutney making season, with all the apple and pear harvest now gathered in I need to “crack on “and get the last of the fruit used up or made into chutney.

This particular chutney uses a few store cupboard ingredients along with apples and onions.

I particularly like this chutney because it can be eaten straight away, no need for it to mature for several weeks or months.

what you need

1.5 kg peeled cored and chopped apples

1 large onion peeled and chopped

4 x 400g chopped tinned tomatoes

200g sultanas

750g sugar

2 teaspoons curry powder

2 teaspoons ground ginger

2 teaspoons salt

575ml malt vinegar

what you do

Wash your jars and place in a warm oven to sterilise

Place all the ingredients into a very large pan and simmer ,stirring frequently, until reduced to a thick mixture with no runny liquid.

Pour into the sterilised jars and seal with the lids .

The chutney can be eaten as soon as cooled ,or will store for up to a year.


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