KentishApple Chutney
Serves
10
Time
35 Mins
Allergens
Barley, Gluten
Ingredients
- 3kg Tomatoes, peeled and finely chopped
- 600g Apples, peeled and finely chopped
- 300g White onion, peeled and finely chopped
- 200g Shallots, peeled and finely chopped
- 6 Garlic cloves, peeled
- 350g Dates, finely chopped
- 350g Raisins
- 1kg Soft dark brown sugar
- 700ml Malt vinegar
Method
-
- Prepare all the ingredients, peeling and chopping all fruit and veg, and place into a large, wide heavy-based stainless steel pan.
- Bring to boil then simmer gently, uncovered, for approx. 1hr, until reduced to a chutney-like consistency.
- Sterilise some sealable, oven-proof jars by washing them in very hot, soapy water and popping them into an oven for a few minutes to dry.
- When the chutney is dark and reduced, let it cool a little then place in the jars. Once opened keep in the fridge and use within three days.
