I was given this recipe in the 1970s by a friend’s aunt and it was the first chutney I ever made. The results are totally reliable and since then I’ve made it many times. Thanks, Auntie Edna.
MAKES: about 5 cups
INGREDIENTS:
- 2 pounds apples, peeled and cored
- 2½ cups cider vinegar
- ⅜ cup pickling spice
- 1 tbsp. ground ginger
- 1½ cups raisins
- 2 (packed) cups warmed brown sugar
- 2 tsp. salt
- 1 red chili, deseeded and minced
INSTRUCTIONS:
- Place the apples and vinegar in a stainless steel preserving pan. Tie the pickling spice and ground ginger into a piece of cheesecloth with string and add to the pan. Cook gently until the apples are tender but still hold their shape.
- Mince the raisins in a food processor, or chop roughly, and add them to the pan with the sugar, salt, and optional chili; mix well. Bring the chutney to the boil, cooking the mixture until thickened but still juicy, then remove from heat. Remove the spice bundle.
- Pour the chutney into hot, sterilized jars and seal.
