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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A plain chutney that goes well as a condiment or even spread on bread or toast Ingredients:
1 lb seedless raisin |
8 ounces cooking dates, chopped small |
8 ounces currants |
8 ounces dried apricots |
2 lbs peeled and cored apples, sliced (measured after peeling and coring) |
3 large onions, chopped |
3 pints vinegar |
1 ounce chile, crushed |
2 ounces bruised gingerroot |
1 lb soft brown sugar |
Directions:
1. Soak the apricots overnight, remove from the water and chop into small pieces.
2. Put all the fruit and onions in a pan with the vinegar.
3. Wrap the chillies and ginger in a piece of muslin and secure.
4. Put the muslin bag in with the fruit and vinegar.
5. Simmer until the apples are mushy, stirring often.
6. Do not allow to stick and burn.
7. Remove the muslin bag.
8. Add sugar and boil for a further 10 minutes, until chutney thickens.
9. Stir often to prevent sticking and burning.
10. Pour into hot jars, tie down and seal when cool.
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