Serve this classic chutney with roast crackling pork for a change from apple sauce
Prep:20 mins – 25 mins
Makes about 1 litres/1¾ pints
1 ½kg cooking apples, peeled and diced750g light muscovado sugar500g raisins2 medium onions, finely chopped2 tsp mustard seeds2 tsp ground ginger1 tsp salt700ml cider vinegar
STEP 1Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.
