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apple chutney

perfect for the apple surplus

  • Total time: 2 hours

Serves: 6


  • 3.5 lbs cooking apples
    8oz carrots
    1lb onions
    1 pint malt vinegar
    4oz raisins
    1 dsp dry mustard
    1 tsp cayenned pepper
    1 tsp ground ginger
    4 tbsp clear honey


  1. Peel, core and chop apples. Trim and grate carrots, chop onions.
  2. Simmer for an hour in a large uncovered pan with vinegar, raisins, mustard and spices until thick and soft, stirring occasionally.
  3. Add the honey, stir unitl it has dissolved and simmer for a further 30 minutes.
  4. Spoon into warm, clean jars and seal whil still hot. Store in cool palce for several months to allow the full flavour to develop before eating. If properly sealed the chutney will keep for a year or more.

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