Christmas Chutney
Makes 12 Pots
YOU WILL NEED:
For packaging
12 x jam jars
Ribbon
Label tags
Cinnamon sticks, slices of dried oranges, or a sprig of fir
For cooking:
3 kg cooking apples, peel, quartered and cored
3 onions, finely chopped
600g brown sugar
20 cloves
5 inches fresh ginger, peeled and grated
600ml cider vinegar
2 tbsp chili powder
2 tbsp turmeric
80g butter
salt and pepper
HOW TO:
1. Chop the apples into small chunks and dice the onions.
2. Place a large saucepan over a low heat and melt the butter. Then stir in the apples and onion followed by the brown sugar, cloves, chili powder, turmeric, fresh ginger, cider vinegar, and season with salt and pepper. Mix well. Cover the saucepan, increase the heat and bring to the boil. Then reduce the heat leave to simmer over a medium heat for 20 minutes, stirring every 5 minutes.
3. Take the lid off, turn down the heat and leave to cook for 30 minutes until the apple has broken down and the chutney has turned a rich, golden brown colour. Use the back of a wooden spoon to crush up the apples. Take it off the heat and allow to cool, the chutney will thicken more as it cools.
4. Once the chutney has cooled, spoon into 12 sterilised jars.
5. Wrap a pretty ribbon around the top end (under the lid) of the jar and attach a gift label with Homemade with love Christmas Chutney written on it and also attach a cinnamon stick, slice of dried orange or a sprig of fir.
