Spiced apple chutney

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Ingredients

36 large apples - peeled cored & sliced
1½ lbs/680g sultanas
3 lbs/1.4kg demerara sugar
4 oz/115g mustard seeds
2 fresh chillies sliced into rings
2 rounded tsps ground turmeric
2 oz/60g ground ginger
1½ lbs/680g onions halved & thinly sliced
6 cloves garlic peeled & crushed with salt
2 pts/1L vinegar I used distilled white vinegar, but you can use ordinary malt vinegar

Instructions

Put all the ingredients into a large pan (a jam pan is ideal) and simmer for 1½-2 hours until very soft and pulpy
Turn into sterilised jars and cover

A few tips for making successful chutneys, relishes & ketchups:

-1- Once opened a jar must be refrigerated and consumed within a week.

-2- Don't allow the vinegar to come into contact with with metal whilst in store.

-3- When preserving with vinegar, don't use copper or brass preserving pans. Use aluminium or stainless steel and only use enamelled iron pans if there are no chips to the enamel.

-4- It's important to cook chutneys and sauces thoroughly otherwise they will not keep.