Spiced Apple Chutney
It's that time of year when thoughts turn to comforting foods and perhaps creating Christmas gifts for the foodie in your life. This divine chutney goes beautifully with cheese such as cheddar and cheshire as it has a sweet but tangy flavour.
225g/8oz onions, chopped
900g/2lb apples, cored and chopped
110g/4oz sultanas, raisins or chopped 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.
When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
Turn into sterilised jars, seal and cool.
Store in a cool, dark cupboard for two to three months before eating.