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Hot Indian Chutney
Yield: 2 kg
700 g cooking apples, peeled, cored, sliced
450 g onions, finely chopped
700 g soft brown sugar
1.3 litres malt vinegar
450 g seedless raisins
4 cloves garlic, crushed
4 teaspoons salt
2 tablespoons ground ginger
3 tablespoons mustard powder
2 tablespoons paprika
1 tablespoon ground coriander
Place all the ingredients in a preserving pan.
Bring to the boil, then reduce the heat and simmer gently for about
3 hours, uncovered, stirring occasionally, until no excess liquid
remains and the chutney is thick and pulpy.
Spoon into prepared jars and cover immediately with airtight and
vinegar-proof lids.
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Chutney 01