Spiced Apple Chutney

Make a chutney in the autumn and it will see you through the winter and into the spring. Good as a gift for your grandma or to serve with your cheese and crackers.

Makes about 1.5 litre

Ingredients

• 1 tablespoon of olive oil

• 500 grams red onions - peeled and chopped

• 500 grams apples - peeled, cored and chopped

• 300 millilitres red wine vinegar

• 100 grams sugar

• 200 grams dark brown soft sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground allspice

• 1/4 teaspoon cayenne pepper or chilli powder

• 1 pinch salt

Method

1. In a large saucepan, heat the olive oil gently and add the onion.

2. Cook over a low heat till soft and nearly caramelised, stirring occasionally. Do not let the onion brown; instead, cook till soft and translucent.

3. Add all remaining ingredients. Bring to the boil, reduce heat, and cover. Simmer for 30 minutes, stirring frequently, until the apples are tender.

4. Immediately spoon the chutney into hot, sterilised jars and seal. Once cooled, store in a cool, dark place. After opening, the chutney should easily keep 3 to 4 weeks in the fridge.

Recipe provided by Mark Breen of Seasonal Kitchen.

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