Frankie’s Hot Chutney

Name: Frankie’s Hot Chutney
Yield: Makes 10 x 450 g jars
Ingredients: 1.1 litres wine vinegar; 1.8 kg Bramley apples, peeled and chopped; 450 g onions, chopped; 50 g crushed garlic; 100 g grated fresh root ginger; 225 g seedless raisins, chopped; 225 g mustard seeds, crushed to a powder using a mortar and pestle; 450 g dark brown sugar; 550 ml water; 225 g fresh hot red chillies (or 100 g dried chillies); 225 g fresh hot red chillies (or 100 g dried chillies); 100 g sea salt

Preparation info

Makes
10 x 450
g jars

Difficulty
Easy

Appears in

The Baker's Daughter

By Louise Johncox

Published 2014

About

This chutney wasn’t sold in the tea shop. This is Mum’s hot chutney, a spicy accompaniment to a curry that she serves with a side dish or main course.

Ingredients

1.1 litres wine vinegar
1.8 kg Bramley apples, peeled and chopped
450

Side dish
Vegan
Gluten-free

Method

Put the wine vinegar in a large pan with apples, onions, garlic, ginger, raisins and powdered mustard seed. Boil for 5 minutes, then reduce the heat and simmer.

Dissolve the sugar in the water in a separate pan and add the chillies and salt. Stir this mixture into the fruity and spicy mixture and simmer for an hour or until it reaches a chutney consistency. Ensure you stir the chutney w