Ingredients - 250g onions chopped,1kg cooking apples peeled cored and chopped, 125g raisins or sultanas or chopped dates, 1tbsp ground coriander, 1tbsp paprika, 1tbsp mixed spice, 1tbs salt, 350g granulated sugar, 700ml malt vinegar.
Method- Put all the chutney ingredients into a large pan and slowly bring the mixture to the boil, stirring often, until the sugar has completely dissolved.
Then simmer for 11/2 to 2 hours uncovered, stirring from time to time to stop the chutney sticking to the bottom and sides of the pan.
After 1 1/2 hours start checking if the chutney is ready by dragging a channel through the mixture so that the bottom of the pan is visible. If the channel fills immediately with liquid, the chutney is not ready.
Cook for a further 15 minutes and check again. The chutney is ready when the channel does not fill immediately and the mixture has become very thick.
Remove the pan from the heat and leave to stand briefly. Carefully spoon the chutney into warm sterilised jars. Allow the chutney to cool completely before labelling and storing.
Store it for at least 2 months before eating, and it can be kept, unopened, for up to a year. Once opened, refrigerate the chutney and eat within 4 weeks.
