Blackcurrant and apple chutney
(Source unknown. Makes ~1.5L of chutney. Serve with cold roast beef or lamb, corned meats, or grilled steaks, chops or sausages.)
- 500g cooking apples, peeled and diced
- 250g sultanas
- 500g onions, chopped
- 1⅓ cups brown sugar
- 2 cups cider vinegar
- ½ tspn cayenne pepper
- 2 tspns ground ginger
- 2 tspns ground allspice
- 1 tblspn salt
- 500g blackcurrants
Place all ingredients except blackcurrants in a large stainless steel or enameled saucepan. Bring to a slow simmer, stirring occasionally. Simmer, uncovered, for 1 hour.
Add blackcurrants and continue to cook, stirring occasionally, for a further hour or until thick.
Pour hot chutney into sterilised jars, cover with paper towels until cool, seal and label.