October Weekend

It's always a good time for chutney!



From the last time I made chutney, I liked this type the best. I doubled it up this time.

• 900ml/1½ pint malt vinegar
  
• 450g/1lb light soft brown sugar
  
• 900g/2lb cooking apples, peeled, cored and roughly chopped
  
• 450g/1lb onions, chopped
  
• 225g/8oz raisins
  
• 25g/1oz English mustard powder
  
• 25g/1oz ground ginger
  
• 2 tsp yellow mustard seed
  
• 2 tsp mild curry powder
  
• 20g/¾ oz salt
  
• 1 tsp cayenne pepper
  
• 110g/4oz walnut pieces
  

Heat the vinegar and the sugar until boiling. Add all the other ingredients except the walnuts and bring back to the boil. Cook until it's, well, chutney - probably 3-4 hours. Cool a little, stir through the walnuts and then pot into sterilised jars. Keep for a month to mature.