Ingredients
225g onions, chopped
900g apples, cored and chopped
110g sultarnas, raisins or chopped dates
15g ground corriander
15g paprika
15g mixed spice
15g salt
340g granulated sugar
750ml malt vinegar
Method
Put all the ingredients in a maslin pan.
Slowly bring to the boil until the sugar has dissolved.
Simmer for 1 ½ - 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 in to sterilised jars, seal and cool.
Store in a cool, dark cupboard for two – three months before eating.
Products Used
HOME MADE LARGE BLACK MASLIN PAN
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