Crabapple Chutney

At the moment I have an abundance of crabapples and am still picking tomatoes from the garden.
Rather than waste the crabapples, I bought a few Granny Smith Apples to go along with them and have made a loveley Crabapple Chutney.  Such a simplistic recipe and the smell is divine.  So thought I would share it with you

CRABAPPLE CHUTNEY

INGREDIENTS

 

• 2kg mix of crabapples and cooking apples (whatever you have) peeled, cored and chopped into little cubes. shopping list
• 450g brown sugarshopping list
• 2 onionsshopping list
• 4tsp tumeric shopping list
• approx 20 clovesshopping list
• 500ml cider vinegarshopping list
• 2 tsp chilli powder shopping list
• 2tsp saltshopping list
• 10cm gingershopping list

 

METHOD

·       Place the apples in a heavy based saucepan, stir in all other ingredients, cover and bring to the boil.

·       Reduce heat to low and stir chutney, be sure it doesnt stick.

·       Cook uncovered for about 1 hr to 90 mins, depending on size of cubes, cooking apples will fall apart, crab apples wont. stir regularly, it will reduce and thicken.

·       Leave to cool completly then pour into sterilised jars and label.

·       Will give approx 12 x 220ml jars. keeps for up to 6 months, tastes at its best after first month.