Sweet and Sour Apple Chutney

 

                Serve with all kinds of poultry dishes, cold roast beef and cheese.

• 1½ kg cooking apples
• 450 gr onions, diced
• 350 gr raisins
• 1 tablespoon mustard seeds
• 225 gr brown sugar
• 350 ml wine vinegar
• 1 teaspoon ground ginger
• ½ teaspoon cayenne pepper

1. Peel, quarter and core the apples, and cut into wedges.
2. Wash and drain the raisins ; crush the mustard seeds with a mortar and pestle.
3. Place the apple, onion, raisins and mustard seeds in a large pan with the sugar, vinegar, ginger and cayenne pepper and bring to the boil, stirring continuously.
4. Simmer over low heat, stirring frequently, for 30-40 minutes, until the chutney forms a thick liquid.
5. Rinse out four or five 450 gr / 1-lb jam jars in boiling water and leave to dry.
6. Pour the chutney into the jars while still hot and seal firmly.

BON APPÉTIT