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Apple Chutney
Apple chutney has a tangy, sweet flavour which is perfect with cheeses such as cheddar, cheshire or white stilton.
Ingredients:
1.4 kg (3lb) Apples, peeled, cored, diced
1.4 kg (3lb) Onions, chopped
450g (1lb) Sultanas or Seedless Raisins
2 Lemons, zest and juice only
700g (1½lb) Demerara Sugar
600ml (1 pint) Malt Vinegar
Makes 2.7 kg (6 lb)
Method:
Place the apples, onions, sultanas, lemon zest and juice, sugar and vinegar in a large saucepan.
Bring to the boil.
Reduce the heat and simmer, uncovered, stirring occasionally, for about 3 hours, or until the mixture has thickened, with no liquid remaining.
Pot the chutney into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs
Seal while it is still hot and label when it is cold.
Leave for at least 2 - 4 weeks to allow the flavour to mature
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