Mint Chutney



  • 450 ml (¾ pint) cider vinegar
  • 2 teaspoons mustard powder
  • 2 medium onions
  • 75 g (3 oz) seedless raisins
  • 450 g (1 lb) sugar
  • 450 g (1 lb) eating apples
  • 225 g (8 oz) fresh mint leaves


Put the vinegar into a pan and add the sugar and mustard. Heat gently, stirring well until the sugar has dissolved. Peel the apples and onions and chop very finely. Add to the pan with the finely chopped mint leaves. Bring to the boil and simmer for just 10 minutes. Stir in the raisins and some salt and simmer for 5 minutes. Pour into sterilized jars and seal tightly with vinegar-proof lids.

This recipe, by Mary Norwak, is quite delicious.