Apple Chutney No 2

This recipe was given to me by Mrs Orton, a delightful old lady, who was a patient for a long time before she recovered. She gave my colleagues a jar of chutney but she gave me the recipe, saying, “you’re such a good cook you can make your own!”
3 lbs 1 1/2 Kgs cooking apples, peeled and cored
11/2 lbs 700g brown sugar
1/2 lb 225g dates, deseeded
1 lb 450g onions, peeled
1 lb 450g raisins
1 oz 25g salt
1 oz 25g ground ginger
2 ozs 50g mustard seeds
1 pt 600mls vinegar
Put the onions and fruit through the shredder of a food processor.
Put all the ingredients in a large saucepan and bring to the boil. Simmer gently for about an hour until the fruit is soft and smooth,
Wash and dry 9 jam jars and heat them in the oven.
Pour the chutney into the jars and allow to cool before securing the tops, label and store in a cool, dry place.

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