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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 16 |
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You can make the Spiced Vinegar a day or two before you make the chutney. I have not made this yet. I guessed at the amount of jars needed as it was not stated in the recipe. Ingredients:
1 lb green apple |
1 lb onion |
1 lb dates |
1 1/4 teaspoons cayenne |
1 1/2 teaspoons ground ginger |
1 teaspoon dry mustard |
2 1/2 cups brown sugar |
1 ounce peppercorn |
1/3 ounce mace blade |
1/3 ounce clove |
6 bay leaves |
1/2 ounce crushed fresh ginger |
2 1/2 teaspoons mustard seeds |
1/3 ounce whole allspice |
1/3 ounce cinnamon stick |
1 1/4 tablespoons salt |
4 cups malt vinegar |
Directions:
1. For the Spiced Vinegar:.
2. Mix together all the spices and salt in a saucepan.
3. Add 1/2 cup vinegar and bring to a boil.
4. Boil for 2 minutes.
5. Add the remaining vinegar and boil for another 3 minutes.
6. Strain and cool.
7. For the Chutney:.
8. Peel the apples and remove the cores.
9. Chop the apples with the onions and dates.
10. Mix the cayenne, ginger and mustard with a tablespoon of the spiced vinegar. Set aside.
11. Put the apples, onions and dates in a saucepan with the vinegar. Bring to a boil. Reduce heat and simmer until the mixture is soft.
12. Add the sugar and the cayenne mixture. Boil for 3 minutes, stirring constantly.
13. Pour into warm sterilized jars and seal.
14. Maybe be used after a couple of days.
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