Apple Chutney No 2

PICKLES AND CHUTNEYS
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!”
Ingredients
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
Method
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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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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