Makes about 2 litres
400g cooking apples, peeled, cored and roughly chopped
300g onions, peeled and roughly chopped
400g light muscovado sugar
400ml cider vinegar
2 small hot chillies
2 heaped tsp ground ginger
3 heaped tsp sea salt
2tsp coriander seeds
2tsp white mustard seeds
1 Place all the ingredients in a large metal or enamel saucepan and bring to boil, stirring until the sugar has melted.
2 Leave on a good rolling boil, without the lid on, for about an hour, or until the vegetables are soft and the liquid reduced and a little sticky. Stir occasionally to prevent any sticking to the bottom of the pan.
3 Bottle and seal in sterilised jars (this is the method I found easiest), and leave to cool in a cupboard. There’s no need to wait for weeks on end before cracking open this chutney, but obviously, the longer you can resist, the better it will taste.
Click here for original post.