Caramelized Apple Chutney

Making this chutney is a great way of using up a glut of apples. It is very tasty with either hot or cold meats or a cheeseboard.

Makes 6–8 x 250g (8-oz) Jars

8 cooking apples, peeled, cored and chopped
1 onion, finely chopped
4 garlic cloves, crushed
Juice of 1 lemon
300ml (1ΒΌ cups) white wine vinegar (or use cider
or malt vinegar)
200g (1 1⁄3cups) raisins
1 tbsp ground ginger
2 tsp salt
400g (2 cups) soft brown sugar

put the apple, onion, garlic, lemon juice and 200ml (1 cup) of the vinegar in a large saucepan
and bring to the boil. add the raisins, ground ginger, salt, sugar and the remaining vinegar
and simmer over a very low heat for 1 hour until nicely thickened. If required, simmer for a further
30 minutes until thick.

pour the chutney into clean, sterilized preserving or canning jars and seal immediately. Label, date and store in a cool dark place for 6–8 weeks.

If you live in a country that recommends processing preserves in a water bath for long-term
storage, refer to online sources for advice.