A fruity chutney which goes well with cold or hot pork and serve with cheeses at the end of a meal.
1.8kg/4lb apples, peeled, cored and chopped
4 medium onions, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 lemon, juice only
1 tbsp mustard seeds
900ml/1½ pint vinegar (cider or malt)
450g/1lb raisins
1 tbsp ground ginger
2 tsp salt
900g/2lb soft brown sugar
Bring the apples, onions, garlic, lemon juice, mustard seed and 590ml/1 pint of vinegar to the boil.
Simmer for 1 hour.
Add the raisins, ginger, salt, sugar and the rest of the vinegar.
Simmer until thick.
Pour into clean, hot jam jars and cover as usual. Store for 6-8 weeks to allow the flavours to develop.
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