:) Apple, prune and ginger chutney Makes 2 x 500g jars Make this fruity chutney a month ahead so the bold, warming flavours and spices can mature fully. INGREDIENTS: 750g apples, peeled, cored and roughly chopped 2 onions, peeled and finely chopped 150g prunes, finely chopped 125ml white wine vinegar 50g diced stem ginger in sugar syrup 200g light brown soft sugar 50g pecans, chopped ½ teaspoon cayenne pepper ½ teaspoon mustard seeds DIRECTIONS: *Put all the ingredients in a large pan and bring to a simmer. *Cook, uncovered, for about 1 hour, stirring occasionally. *To test the chutney is ready, drag a wooden spoon across the surface – if a channel remains for a few seconds, without being filled with excess vinegar, its ready. *Leave the chutney to cool down a little. *Then spoon into sterilised jars (see cooks tip). *Seal and leave to cool completely. *Label and store in a cool, dark place for at least 3-4 weeks to mature before giving away or eating. *Once opened, the chutney will keep in the fridge for up to 6 weeks. **Cooks tip: To sterilise jars, wash the glass and lids in warm soapy water, then rinse well with warm water. Dry thoroughly with a clean tea towel, then place upside down on a baking tray and put in an oven preheated to 180°C, fan 160°C, gas mark 4, for at least 5 minutes. Carefully fill with the chutney while the jars are still hot. ✿´`*•.✿ Follow me for recipes, fun & handy tips, motivation, DIY ideas and a few funny posts as well. Feel free to share your favourite things. To order your TRIMdown and begin your weightloss journey to a healthier you > click here: trimdownwithberyl ✿´`*•.✿
Posted on: Mon, 26 Jan 2015 06:14:54 +0000
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