Apple Chutney

Apple Chutney

A tangy sauce well suited to roast pork dishes.

Method (Makes 2 litres)

  1. Preheat the slow cooker on HIGH for 20 minutes.
  2. Peel and finely chop the apples and onions.
  3. Place them with the sugar, sultanas, vinegar, salt, cayenne chilli pepper and garlic into the slow cooker.
  4. Stir until the sugar dissolves. Place the spices and root ginger in a piece of cloth, tie it closed with a piece of string and add to the slow cooker.
  5. Cook on HIGH for 6-7 hours, or LOW for 12 hours.
  6. Remove the bag of spices and stir well. Pour hot chutney into sterilised jars, leaving 1cm head space, and replace lid, which too must be hot. This will create a natural vacuum seal as it cools to room temperature. Allow to cool before storing away.
  7. Chutney will keep in the refrigerator for up to 3 weeks or in the freezer for up to 6 months.
Ingredients
  • 1.4kg cooking apples
  • 4 medium onions
  • 400g brown sugar
  • 150g sultanas
  • 300ml vinegar
  • 1 tsp salt
  • 2 cloves of garlic, crushed
  • 2 tsp pickling spice
  • 2cm piece of root ginger
  • Pinch cayenne chilli pepper
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