Apple And Raisin Chutney #1

Servings: 4

Author:

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

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.