Apple chutney

Never ask a Turkish man to bring you fruit or vegetables without specifying exactly how much you want. They are very good at getting a good deal and think nothing about negotiating a deal for 10 or 20 kilos.

My Apple chutney recipe

1.5kg apples. Peeled and diced
2 small onions peeled, cut in half and sliced thinly
200g prunes cut into 1/4s
200g dried apricots cut into 8 pieces each
250g sultanas
1 teaspoon cinnamon
1 teaspoon dried ginger
750g sugar white or brown
1 litre
of Apple vinegar

Put the onions in a deep pan and cover with a little vinegar. Cook until sof and add the sultanas the cinnamon and the ginger.cook until the vinegar has disappeared. Throw in the apples and te rest of the dried fruit, add the sugar and vinegar. Bring to the boil stirring regularly. Turn down to simmer and cook for 1- 1.5 hours until the fruit has mushed down and the vinegar has thickened. Keep stirring to prevent it sticking. I use a non stick pan too which helps. I am told that if you make a channel in the fruit and it doesn’t fill immediately with vinegar it is ready. I get impatient and I variably bottle it when I think it looks right.

Put the hot chutney into sterile jars and seal. Store upside down in a cool dark place for at least three weeks before you sample. The unopened chutney will keep for years once opened store In the fridge.


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