Vickys Apple Chutney, GF DF EF SF NF
We have so many apples off the tree this year I feel like I've been peeling and chopping for months!
Vickys Apple Chutney, GF DF EF SF NF
We have so many apples off the tree this year I feel like I've been peeling and chopping for months!
Cooking Instructions
- 1
Put all the ingredients into a heavy based pan and stir together then bring to the boil
- 2
Turn down to a simmer and let cook uncovered until thickened, around 20 minutes
- 3
Once the chutney is thick and pulpy in consistency take the pan off the heat and let cool
- 4
While the chutney is cooling, sterilize your jars. You'll need 3 x 300ml jars. Wash the jars and lids well in hot, soapy water then let air dry
- 5
Preheat the oven to gas 4 / 180C / 350F and set the jars on a baking tray open end up inside
- 6
Bake the jars for 10 minutes and while they're in the oven, boil their lids in a pan of water for the same length of time
- 7
Spoon the cooled chutney into the jars, seal and label. It's ready to eat now if you want but I let mine sit for 3 months before opening. Unopened and kept in a dark cupboard it will be absolutely fine for up to 2 years so double the recipe if you want to
- 8
This chutney is fantastic with ham and cheese and makes an excellent homemade Christmas gift. It will keep well for 3 weeks after opening as long as it's kept in the fridge
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