Apple ChutneyThis is my recipe for apple chutney, it is based on a recipe in "The Perfect Pickle Book" by David Mabey and David Collinson.

4lb cooking apples
2lb onions
2pt cider vinegar
2lb sultanas
2oz whole pickling spice (peppercorns, chillis, allspice, yellow mustard seeds, coriander seeds)
3tsp ground allspice
3tsp ground ginger
1tsp salt
1lb white sugar
1lb dark brown sugar

Put apples and onions into a large pan (or two) with a little vinegar and simmer until soft. Bruise the pickling spice and tie in a muslin bag then add together with the rest of the ingredients except the sugar and simmer gently until the apples and onions have reduced to a pulp. Warm the sugar in a cool oven (140C) the stir it into the chutney. Stir and cook until the chutney has thickened. Pour into warmed jars.

This chutney is good as soon as it has cooled but is even better if kept for a few months (or years!).