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1.5 kg
Easy
By Sri Owen
Published 2002
When I make this chutney, what I am aiming for are a texture and consistency just firm enough to let me spread it on slices of cucumber, or a piece of bread or toast, but at the same time soft enough for the chutney to be served as a dipping sauce. The apples help to provide this texture, and of course they give an extra dimension of flavour.