| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food6 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Bramley apples |
| 15 |
fl |
Vinegar |
| 5 |
oz |
Fresh dates; chopped |
| 5 |
oz |
Sultanas |
| 1 |
lb |
Soft brown sugar |
| 2 |
|
Cloves garlic; crushed |
| 2 |
oz |
Preserved ginger; chopped |
| 1 |
ts |
Fennel; freshly grated |
| 1 |
ts |
Juniper berries; crushed |
| 1 |
ts |
Cinnamon |
| 6 |
|
Cloves |
| 1 |
|
Orange; juice and rind of |
INSTRUCTIONS
Place the apples which have been peeled, cored and diced, into half
the vinegar in a large saucepan. Bring to the boil and simmer gently,
until the apples have softened.
Add the rest of the vinegar and all the other ingredients. Return to
the boil and simmer gently for about 30 minutes. It should be nice
and thick.
Pop into sterilised jars, seal well. It has to be airtight.
Non-metallic lids are best as the vinegar can sometimes react with the
metal and give the chutney a funny taste.
To decorate, use some paper, cut into discs slightly larger than the
lid. Tie with string and then decorate with nuts stuck down with
super glue!
Converted by MC_Buster.
NOTES : Makes approx 4lb
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The ultimate success story begins with finding God”