I find nice chutney can be quite expensive so I prefer to make my own as I go through quite a lot in the cafe. I mostly use it in Wensleydale cheese and chutney sandwiches, I highly recommend, also good toasted!
Makes 6-8 jars
1 onion - peeled and chopped
3 large brambly apples - peeled and chopped100g sultanas
350g granulated sugar
425ml malt vinegar
1tsp ground mixed spice
1tsp ground coriander
1tsp paprika
1tsp salt
Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
Turn into sterilized jars, seal and cool.
Store in a cool, dark cupboard for two to three months before eating.
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