| 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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