Why not preserve a little autumn into your winter – with added spice?

So I went on a mass preserving fest when autumn was round and I wanted to share this recipe with you for delicious Apple and Onion Chutney


Makes: 1 to 1.5 litres chutneyapple onion chutney

1 tablespoon olive oil

500g red onions – peeled and chopped

500g apples – peeled, cored and chopped

300ml red wine vinegar

100g granulated sugar

200g dark brown soft sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice 1 pinch salt


1.In a large saucepan, heat the olive oil gently and add the onion. Cook over a low heat till soft and nearly caramelised, stirring occasionally. Do not let the onion brown; instead, cook till soft and translucent.

2.Add all remaining ingredients. Bring to the boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender.

3.Immediately spoon the chutney into hot, sterilised jars and seal. Once cooled, store in a cool, dark place.

Leave for 2 months to mature before serving, perfect with pork, sausages or even as a lovely twist on a ploughman’s with cheese!




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