Apple Chutney

Ingredients

Method

  1. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
  2. Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
  3. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
  4. Turn into sterilised jars, seal and cool.
  5. Store in a cool, dark cupboard for two to three months before eating.

Notes

I only used about half the amount of sugar, and I intended to taste it half way through cooking, but forgot. Doh!

My scales are sensitive enough for small quantities such, so the spices and salt was a bit random!