Apple and ginger chutney

This warming Christmas accompaniment combines apple and ginger to give a kick. It is ideal for using up windfall apples or just for an apple glut! Tried and tested many times – that addition of ginger, garlic and pickling spice give a great flavour.

Makes about 2 kilograms, 8 jars

Ingredients

• 750 millitres cider vinegar

• 675 grams raw brown sugar

• 15 grams pickling spice (mustard seeds, black peppercorns or red pepper flakes, and at least one of the sweet spices (allspice, cinnamon, or cloves))

• 1 kilograms Cooking apples

• 225 grams Onions

• 100 grams root ginger

• 25 grams garlic cloves

• 25 grams salt

• 100 grams sultanas

Method

1. Heat the vinegar and sugar slowly in a large saucepan until the sugar dissolves. Meanwhile, tie the picking spice in a small piece of muslin.

2. Core and chop the apples, skin and chop the onion, peel and grate/chop the ginger and peel and crush the garlic.

3. Add all the ingredients to the pan, bring to the boil, reduce heat and simmer, stirring occasionally for around 2 hours, or until the mixture is thick and no ‘free’ liquid remains.

4. Remove the pickling spice and put into hot sterilised jars and cover with vinegar proof paper.

Recipe provided by Cranks.

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