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Apple And Raisin Chutney #1
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Servings:
4
Author:
Course:
Chutney / Relish [/dishes/preserves/chutney-relish/]
Preserves [/dishes/preserves/]
🧂 Ingredients
2 lb
sweet eating apples
e.g. Cox's Orange Pippins
2 floz
unsweetened apple juice
2 oz
chopped walnuts
5 oz
raisins
2 floz
apple cider vinegar
Special herbs for apple pies
cinnamon, citrus peel, fennel, cardamom seeds, clove
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Instructions
1
Core, but do not peel, the apples and cut into dice.
2
Put all the ingredients into a heavy pan, stir well and simmer with the lid on
until tender.
3
Remove the lid and simmer, stirring frequently, until the chutney is thick.
4
Store the chutney in glass jars or stoneware containers with well-fitting lids
(vinegar will corrode metal lids) . Put the clean jars into a very slow oven to
dry and warm, 225°F ( 100°C) gas mark 1/4. Fill the warm jars with the hot
chutney and put the lids on at once.
5
Label and date the chutney, and store in a cool, dark place, or the
refrigerator. Do not keep for longer than 1 week because of the low vinegar and
sugar content.
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