- 7 cups of apples, peeled, cored and chopped
- 3 1/2 cups of onions, peeled and chopped
- grated rind of 1 orange or 1 lemon
- 3/4 cup of sultana raisins
- 1/2 tbsp ground ginger
- 1/2 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 2 1/4 cups cider vinegar
- 1 1/2 cups brown sugar
Place all ingredients in a large pan. Bring to a boil and simmer, stirring occasionally for about 1 1/2 hours until the apples are soft, most of the liquid has been absorbed, and the chutney is thick.
While still hot, spoon the chutney into prepared jars. This makes approximately 3 1/2 pounds of chutney.
*Courtesy of Look Local magazine, Volume 3 Issue 7