Tuesday, 30 June 2009

Apple and Raisin Chutney

This is an excellent chutney to have with cheese or cold meats, particularly nice with goats cheese baked with walnuts.

This recipe yields about 3kg


2.3kg apples
2 oranges, juice and finely chopped rind, be careful not to include any pith
100g chopped walnuts
900g granulated sugar
275g raisins
6 cloves, freshly ground
100ml distilled vinegar


Peel and core the apples and cut into small pieces.

Put all the ingredients into a large pan, stir well and simmer, with lid on until tender.

Remove the lid and simmer, stirring often until chutney is thick.

Choose jars with plastic lids, the vinegar may cause a reaction with metal lids.

Put clean jars into the oven at 110C/225F/ gas 1/4 to warm.

Fill warm jars, almost to the brim, with hot chutney. Put the lids on at once.

Store in a cool dark place.

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