Curried apple and pepper chutney

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

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

Europe
United Kingdom
Preserve
August
July
Winter
Summer
June
Autumn
Vegan
Gluten-free

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