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1.5 kg
Easy
By Gary Rhodes
Published 1994
This chutney improves with time and is delicious to serve with the Chicken Liver Parfait.
Simmer the apples, onions, balsamic vinegar and brandy together in a preserving pan for 30 minutes. Stir in the grapes, sugar, salt and spices and continue to simmer for 1½–2 hours over a low heat until the mixture is thick and pulpy, stirring occasionally. Should the chutney still seem a little too liquid, boil on a high heat to allow the excess liquid to evaporate.
Let the chutney coo