Name: Curried apple and pepper chutney
Yield: Makes 2.7 kg (6 lb)
Cuisine: United Kingdom
Ingredients: 450 g (1 lb) light brown sugar; 6 small onions; 6 firm red tomatoes; 1 tablespoon curry powder; 225 g (½ lb) raisins; 12 eating apples; 225 g (½ lb) currants; 2 tablespoons each whole mustard seed and salt; 3 red peppers; ½ teaspoon cayenne pepper; 1.2 litres (2 pints) white distilled vinegar, preferably spiced (above); 2 teaspoons whole coriander

Preparation info

Makes
2.7 kg

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Ingredients

225 g (½ lb) raisins
225 g (½

Method

Soak the raisins and currants in warm water for ½ an hour to plump them up. Peel and chop the tomatoes and onions. Remove the seeds from the peppers and shred them into strips. Peel, quarter, and core the apples. Combine the sugar, vinegar, spices, salt, curry powder and cayenne in a large heavy saucepan, and bring slowly to the boil, stirring to dissolve the sugar.

Add the tomatoes, on