Apple & Sultana Chutney Recipe | Easy Preserving, Edible Gift
This apple and sultana chutney recipe is the perfect preserve to enjoy over Christmas with a cheeseboard, roast ham or leftover turkey.
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Cooking tools:
- Heavy-based saucepan
- Preserving pan
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Sterilised jar
- Vinegarproof lid
- Ladle
- Spoon
- Kitchen timer
- Oven mitt
- Jam funnel
- Saucepan lid
Ingredients
- 2 tbsp vegetable oil
- 3 tbsp black mustard seeds
- 1 tbsp fenugreek seeds
- 2 tsp ground ginger
- 2 large onions, finely chopped
- 2kg Bramley apples, peeled, cored and cut into small chunks
- 500g sultanas
- 1 tbsp salt
- 600g light soft brown sugar
- 750ml malt or cider vinegar OR a mix of the two
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