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Apple and Mustard Chutney
- Difficulty
Easy
By Gary Rhodes
Published 1997
This is a combination of flavours that goes particularly well with slices of good ham or cold roast pork; apples are the classic accompaniment to pork, and mustard puts fire in the combination.
Ingredients
10 4 tablespoons 250
Method
Peel, core and dice the apples. Place all the ingredients together in a pan and cook until the apples have become tender, about an hour. The liquor can now be drained and reduced to a syrupy consistency and then poured over the apple mixture and transferred to air-tight jars. This will give you a chunky chutney. Or just continue to cook to a more ‘mashed’ texture, cooking all the ingredients to
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