Probably one of the most popular varieties of homemade chutney. Apple chutney has a tangy, sweet flavour which is perfect with cheeses such as cheddar, cheshire or white stilton.
Method
1. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved. 2. Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan. 3. 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. 4. Turn into sterilised jars, seal and cool. 5. Store in a cool, dark cupboard for two to three months before eating.
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