100g/3½oz sultanas (or other dried fruit such as dates and raisins)
pinch dried chilli flakes
500ml/18fl oz distilled malt vinegar
250g/9oz light muscovado sugar
1½ tsp salt
Directions
Peel
core
then roughly chop the apples. Roughly chop the onions
finely chop the garlic and peel and finely chop the ginger.
Place the apple
onion
garlic
ginger
chilli flakes and fruit into a large
wide saucepan. Stir in the vinegar
sugar and salt. Stir the mixture over a medium heat until all the sugar has dissolved.
Once the sugar has dissolved
bring to the boil
then reduce the heat slightly and simmer the chutney for around one hour
stirring every so often. As it thickens
stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap.
Meanwhile
to clean the jam jars
preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry
upside down
in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)
Carefully spoon the chutney into the sterilised jars and seal while hot. Store in a cool
