1.8kg Cooking Apples
900g Brown Sugar
550ml of Vinegar
2 Level Teaspoons of Cinnamon
1 Level Teaspoon of Ginger
1 Level Teaspoon of Salt
Peel, core and slice apples into large pan. Add the chopped onions all the spices, salt and vinegar.
Bring to the boil, cover the pan with lid and simmer for 30-40 minutes until the fruit has pulped down.
Remove the lid and boil the chutney to evaporate the excess liquid, stirring occasionally.
Add the sugar and sultanas and heat gently to dissolve the sugar, stirring all the time.
Bring to the boil, stirring until the chutney is thick and no liquid is lying on the top of it – this will take approximately 20 minutes.
Pour into clean warm jars.
When cold, cover jars with vinegar proof covers or a plastic lined lid.