2018 Community Retreat spaces available *Please enquire
2018 Community Retreat spaces available*Please enquire

Sangha Apple Chutney

Autumn in the Limousin brings an abundance of wonderful apples:

Here is a simple reciepe we followed to use up some apples from our trees.

Makes: 1 to 1.5 litres chutney

 

Ingredients

    1 tablespoon olive oil
    500g red onions - peeled and chopped
    500g apples - peeled, cored and chopped
    300ml red wine vinegar
    100g granulated sugar
    200g dark brown soft sugar

    500g red onions - peeled and chopped
    500g apples - peeled, cored and chopped
    300ml red wine vinegar
    100g granulated sugar
    200g dark brown soft sugar

    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground allspice
    1/4 teaspoon cayenne pepper or chilli powder
    1 pinch salt

 

Method
Preparation time: 20min   Cooking time: 30min   Ready in: 50min

 

In a large saucepan, heat the olive oil gently and add the onion. Cook over a low heat till soft and nearly caramelised, stirring occasionally. Do not let the onion brown; instead, cook till soft and translucent.

 

Add all remaining ingredients. Bring to the boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender.

 

Immediately spoon the chutney into hot, sterlised jars and seal. Once cooled, store in a cool, dark place. After opening, chutney should easily keep 3 to 4 weeks in the fridge.

 

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Sterilise the jars and lids before potting up.

 

 

Fill the jars

 

Enjoy!

 

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