Dark Fruit Chutney

No votes yet
45 minutes 4 pounds (about 6-1/2 cups) Print RecipeEmail Recipe


2poundcooking apples (peeled, cored, and chopped fine)
1⁄2cupdark brown sugar (firmly packed)
2 1⁄2cupbrown malt vinegar
1⁄2poundonions (chopped)
1 1⁄2cupdark raisins


Put the apples in a large, heavy-based saucepan with the brown sugar, molasses, salt, cayenne, and 1-1/4 cups of the vinegar. Bring to a boil and simmer uncovered, stirring occasionally, for 15 to 25 min. or until the apples have turned to pulp.

Remove from the heat and add the onions, raisins, and the remaining vinegar to the apple mixture. Stir well to combine.

While the chutney is still hot, pour it into sterilized jars, cover tightly, and allow to cool. Refrigerate for at least four weeks before eating.

Recent comments