Apple Chutney No 1

My Mother’s recipe. I can remember her using the apples from the orchard when we lives in Derbyshire, England. Thanks for the memory, Mother.
3 lbs 1 1/2 Kgs apples, peeled and cored
1 lb 450g onions, peeled
1/2 lb 225g sultanas
1/2 pt 300mls malt vinegar
1 tsp salt
1 1/2 lb 700g brown sugar
1 tsp cayenne pepper
Put the apples and onions through the shredder of the food processor.
Put all the ingredients in a large saucepan and bring to the boil.
Simmer gently for about one hour until the fruit is soft and smooth.
Meanwhile wash and dry 9 jam jars and heat them in the oven. Pour the chutney into the jars and allow to cool. Seal securely, label and store in a cool dry place.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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