This chutney is just the right amount of sweet and spicy and can be stored in a refrigerator for up to 3 months. One of the very best things I like to do is make large batches of this chutney in the winter and store it for the summer, when guests we have over for dinner are pleasantly surprised to find a tangy apple chutney on the table. This chutney is perfect for crostini, smeared on salted crackers, or enveloped in a puff pastry with some aged cheddar, goat cheese or gruyere.
Pic Source: pepperscale
225g/8oz onions, chopped
900g/2lb apples, cored and chopped
110g/4oz sultanas, raisins or chopped www.isotretinoinonlinebuy.com/cheap-accutane.html dates
15g/½oz ground coriander
15g/½oz mixed spice
340g/12oz granulated sugar
425ml/¾ pints malt vinegar
Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
Run a wooden spoon along the base of a pan to test the runniness of the chutney. When it is thick enough to not follow the spoon when you do so, the chutney is ready.
Turn into sterilised jars, seal and cool.
Store in a cool, dark cupboard for two to three months before eating.