Apple and raisin chutney

A fruity chutney which goes well with cold or hot pork and serve with cheeses at the end of a meal.


Preparation method

  1. Bring the apples, onions, garlic, lemon juice, mustard seed and 590ml/1 pint of vinegar to the boil.

  2. Simmer for 1 hour.

  3. Add the raisins, ginger, salt, sugar and the rest of the vinegar.

  4. Simmer until thick.

  5. 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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