Apple and Ginger are a match made in heaven and go wonderfully together in this chutney. Transfer the chutney into jars, label them and they make wonderful homemade gifts. The chutney is great with leftover Christmas ham.
Makes approx 4 jars of chutney
1kg of cooking apples, peeled, cored and chopped
40g of fresh ginger, peeled and minced
3 medium onions, peeled and finely chopped
350g dark brown sugar
250ml of cider vinegar
Place all the ingredients into a large stainless steel pot, cook at a steady simmer over a medium high heat for about 45 minutes, stirring every now and then so it doesn’t catch on the bottom of the pot. Transfer the chutney into sterilised jars and seal while still hot. Stored like this in a cold dark place, they should last for at least one year.Continue reading >>