apple chutney

A mild chutney, perfect with cheese.

Apple Chutney

 

1 kg cooking apples, peeled, cored & finely chopped in food processor
500g onions, finely chopped
600 ml vinegar
450g sultanas
2 cms ginger finely grated
1 teasp ground allspice
½ teasp salt
1 teasp coriander seeds, crushed
450g light brown sugar

Put the apples and onions into the preserving pan with a little vinegar and simmer until soft and pulpy.  Warm the sugar in the simmering oven and add everything else to the apples.  Then add the sugar and stir until the chutney has thickened (when you scrape a wooden spoon across the bottom of the pan there should be no puddle of liquid).

Pour into warmed jars, seal and label and keep for at least 3 months before eating.