| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 1 13/16 | kg | Cooking apples |
| 900 | g | Onions; peeled and chopped |
| 2 | ts | Ground cinnamon |
| 1 | ts | Ground ginger |
| 2 | Pinches ground cloves | |
| 1 | tb | Salt |
| 600 | ml | Malt vinegar |
| 900 | g | Granulated sugar; or brown sugar |
| 175 | g | Sultanas |
INSTRUCTIONS
By: Woman's Weekly Family Cooking Yield: 3.2 kg Peel, quarter and core the apples then slice them into a large pan. Add the onions, spices, salt and vinegar. Bring to the boil, cover the pan and simmer for 30-40 minutes until the fruit has pulped down. Remove the lid and boil the chutney to evaporate the excess liquid, stirring occasionally. Add the sugar and sultanas and heat gently to dissolve the sugar, stirring all the time. Bring to the boil, stirring, until the chutney is thick and no liquid is lying on top of it - this will take about 20 minutes. Pour into clean, warmed jars, cover and label. Posted to EAT-LF Digest by Barbara Heller <barb@altoetting-online.de> on Dec 13, 1998, converted by MM_Buster v2.0l.
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