Chop the apples and onion and toss them into a pan with all the other ingredients
Heat gently till the sugar has dissolved then bring to the boil then lower the heat a little and simmer for about 40 minutes or until your wooden spoon dragged along the base of the pan leaves a clear trail
Carefully ladle into sterilised jars and pop on the lids.Set aside for 2 weeks to allow the chutney to mature before using.
Video
Notes
A serving size is 1 tablespoon of chutney.Your chutney should keep in a cool cupboard for up to a year, once opened store in the fridge and use within a month.
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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