Easy to make hot and spicy chutney to liven up sandwiches and burgers.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Servings: 4 jars
- 350 g/12 oz apples I used 4 peeled and cored
- 125 g/4 oz raisins
- 1 small onion chopped
- 1/2 tsp chopped fresh chilli
- 1 tsp chopped fresh ginger
- 1 tbsp mustard seeds
- 125 ml/4 fl oz white wine vinegar
- 125 ml/4 fl oz Guinness
- 150 g/5 oz light muscovado sugar
Chop the peeled and cored apples into small cubes about 1cm in size and cook these along with the raisins, onion, ginger, chilli and mustard seeds until they are soft and tender.
Don't add any water here just keep stirring, it will take about 15 minutes.
Add the vinegar, Guinness and sugar and allow the sugar to dissolve completely.
Raise the temperature to a boil and then lower back to a simmer.
Let the chutney bubble away for about 2 1/2 hours or until a wooden spoon dragged through will leave a clear trail on the bottom of the pan.
Ladle into sterilised jars and pop on the lids.