Apple-Onion Chutney

Name: Apple-Onion Chutney
Yield: Makes 4 one-pint (16–fl oz/500-ml) jars
Cuisine: British
Ingredients: Fresh thyme leaves, 1 tablespoon; Olive oil, 2 tablespoons; Fresh mint, 3 tablespoons chopped; Apples (see note), 4 lb (2 kg), peeled, cored, and chopped; Yellow onions, 2 large, chopped (about 4 cups/16 oz/500 g); Raisins, 2 cups (12 oz/375 g); Ground cloves, ½ teaspoon; Lemon zest strips, 4, each ½ inch (12 mm) wide and 2 inches (5 cm) long; Light brown sugar, 1 cup (7 oz/220 g) firmly packed; Cider vinegar, 1 cup (8 fl oz/250 ml); Unsalted butter, 2 tablespoons

Preparation info

Makes
4
one pint jars

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

Any apple variety works well in this traditional english chutney, although good baking apples, such as granny smith and pippin, that hold their shape when cooked, ensure a chunkier chutney. Serve as an accompaniment to roast pork loin or roast beef.

Ingredients

Raisins, 2 cups (12 oz/375 g)
Cider vinegar,

Europe
United Kingdom
Side dish
Preserve
Gluten-free
Mediterranean
Vegetarian

Method

Have ready 4 sterilized jars and their lids.

In a nonreactive saucepan, combine the raisins, vinegar, brown sugar, zest strips, and cloves. Add 2½ cups (20 fl oz/625</