End of Season Chutney
Servings: 7 225g Jars
Calories: 418kcal
Ingredients
- 1 kg Tomatoes ripe and unripe green fruit
- 500 g Cooking Apples
- 500 g Onions
- 200 g Sultanas
- 1½ tsp Chilli Flakes
- 2 tsp Salt
- 2 cm Root Ginger freshly grated
- 400 ml Raw Cider Vinegar
- 400 g Soft Brown Sugar
For the Spice Bag
- 2 tsp Coriander Seeds
- 2 tsp Peppercorns
- 2 tsp Yellow Mustard Seeds
Instructions
- Chop the tomatoes, onions and cooking apples into roughly the same sized pieces and add them to a preserving pan (or large saucepan) along with the sultanas, grated ginger, chilli flakes and the raw cider vinegar and give it all a good stir then stir in the sugar
- Make up the spice bag by wrapping the spices in piece of muslin or clean j-cloth and tying them into a bag and bury the bag in the pan
- Bring the pan slowly to the boil and then turn it down to a simmer. The chutney will take at least a couple of hours to cook. Stir from time to time to stop it from sticking to the bottom of the pan. The chutney is ready when you can draw a wooden spoon through it and it reveals the pan base for a couple of seconds before it covers up again
- Ladle the chutney into sterilised jars whilst it is still very hot and fill them to about 5mm from the top. Try to ensure there are no air pockets by pushing the chutney down into the jars and seal tightly with a lid
- The chutney needs at least two weeks to mature but will be better after a couple of months!
Nutrition
Calories: 418kcal | Carbohydrates: 103g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 705mg | Potassium: 891mg | Fiber: 7g | Sugar: 87g | Vitamin A: 1364IU | Vitamin C: 29mg | Calcium: 115mg | Iron: 2mg