Vickys Apple Chutney, GF DF EF SF NF
Vickys Apple Chutney, GF DF EF SF NF

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys apple chutney, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Apple Chutney, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Vickys Apple Chutney, GF DF EF SF NF is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have vickys apple chutney, gf df ef sf nf using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vickys Apple Chutney, GF DF EF SF NF:
  1. Prepare 500 g (1 pound) peeled, cored and chopped cooking apples
  2. Take 250 g (1 & 1/4 cups) light brown sugar
  3. Make ready 160 g (1 cup) raisins
  4. Take 1 small onion, finely chopped
  5. Take 1 scant teaspoon mustard seeds - around 2/3 of a level tsp
  6. Make ready 1 scant teaspoon ground ginger - as above
  7. Get 1/4 tsp low sodium salt
  8. Get 240 ml (1 cup) apple cider vinegar
Steps to make Vickys Apple Chutney, GF DF EF SF NF:
  1. Put all the ingredients into a heavy based pan and stir together then bring to the boil
  2. Turn down to a simmer and let cook uncovered until thickened, around 20 minutes
  3. Once the chutney is thick and pulpy in consistency take the pan off the heat and let cool
  4. While the chutney is cooling, sterilize your jars. You'll need 3 x 300ml jars. Wash the jars and lids well in hot, soapy water then let air dry
  5. Preheat the oven to gas 4 / 180C / 350F and set the jars on a baking tray open end up inside
  6. Bake the jars for 10 minutes and while they're in the oven, boil their lids in a pan of water for the same length of time
  7. Spoon the cooled chutney into the jars, seal and label. It's ready to eat now if you want but I let mine sit for 3 months before opening. Unopened and kept in a dark cupboard it will be absolutely fine for up to 2 years so double the recipe if you want to
  8. This chutney is fantastic with ham and cheese and makes an excellent homemade Christmas gift. It will keep well for 3 weeks after opening as long as it's kept in the fridge

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