Honey Apple and Chilli Chutney
This tasty sweet and hot Honey Apple and Chilli Chutney will keep for up to 3 months. Delicious with cold meats and cheese.
Ingredients
- 1140 g apples peeled, cored, and diced
- 3¼ cups light muscovado sugar found at local supermarkets
- 1/4 cup Rainforest Honey
- 3 cups golden raisins
- 3 onions peeled and chopped
- 2 tsp mustard seeds
- 2 tsp ginger
- 1 tsp salt
- 2 red chilli seeded and finely chopped
- 3 cups cider vinegar
Instructions
- Put all ingredients in a large stainless-steel saucepan or jam pan and stir well with a wooden spoon
- Place the pan over a medium heat and gradually bring to a boil. Simmer over a medium heat for 1.5 - 2 hours, stirring occasionally, until the chutney is thick and all the liquid has been absorbed and evaporated. Keep a close eye on the chutney for the last 30 minutes of cooking, stirring frequently to keep it from sticking. It is done when a spoon drawn across the bottom of the pan leaves a line.
- Sterilise 2 x 480g jars by putting them through the dishwasher cycle (or washing thoroughly), and dry them in the oven at 120°c.
- Remove the saucepan from the heat and spoon the chutney into the warm, sterilized jars. Seal and label.
- Set chutney aside for at least 2 weeks before opening.
Recipe Ingredient – Rainforest Honey
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