If you grow your own apples, you'll understand the problem we face each year trying to find ways to use them all up. One solution is to make chutney. This chutney needs to be left for 2 or 3 months for all the flavours to mingle and do their magic so if you're looking for something to eat straight away, this recipe is not for you.
Apple Chutney GF SCD
15g ground coriander
7g ground cinnamon
4g ground nutmeg
2g ground cloves
2g ground ginger
340g honey (agave nectar is a vegan alternative but not SCD)
425ml cider vinegar
Finely chop the onion then core, peel and chop the apples. Measure out all the other ingredients and tip everything into a large heavy based or preserving pan and stir well.
Bring to the boil very gently then simmer for one and a half to two hours, stirring regularly to avoid the ingredients sticking to the bottom of the pan and burning!
Sterilise the jars:
- Heat the oven to 140°C
- wash some used jam jars in the dishwasher
- rinse the jars thoroughly in clean cold water
- place the jars upside down on a clean shelf in the oven for 30 minutes.
When the chutney is cooked, spoon it into the clean hot jars. Cut some greaseproof paper circles to lay directly on top of the chutney and some larger circles to cover the top of the jar. Seal with either with the original lid, sterilised in the dishwasher, or with a rubber band. Label the jars with the name and date made then store in a cool dark cupboard for 2 to 3 months. I'm store mine in the fridge!
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