Apple pie chutney

apples cheeseboard chutney condiment

N/A

Makes 2 x 324ml jars

Source

Ingredients

300g medium Bramley apples peeled, cored and roughly chopped (prepared weight, about 3 apples)

300g medium Braeburn apples peeled, cored and finely chopped (prepared weight, about 4 apples)

80g raisins

½ tsp ground nutmeg

1 tsp ground cinnamon

250g golden caster sugar

1 tsp fine sea salt

400ml apple cider vinegar

Method

Tip all the ingredients into a large pan and cook over a low-medium heat, stirring frequently until the sugar has dissolved and the mixture is a syrupy consistency.

Reduce the heat to low and continue to cook for 1 hr 30 mins, stirring occasionally to prevent it sticking to the pan, until the mixture has thickened and holds its shape when stirred with a wooden spoon.

Spoon into two 324ml sterilised jars (see tip, below), seal and cool. Will keep for up to three months in a cool, dark place. Use within two weeks of opening.