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Apple and mint chutney

If you have lots of apples after harvest or can buy them cheaply in the market, why don't you make some chutney or jam?  This apple and mint chutney is particularly lovely with pork or blue cheese.  The recipe makes only 4-6 smallish jars, so if you want to make more (perfect present for friends and family members!), just adjust the amounts of the ingredients.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 2 hours
Calories: 1234
Ingredients Method

Ingredients
  

  • 1.5 kg cooking apples Bramley, Granny Smith etc
  • 300 ml malt vinegar
  • 400 g unrefined cane sugar
  • 1 tsp salt
  • 50 g raisins
  • 30 g fresh mint leaves

Method
 

  1. Peel and core the apples, then coarsely chop.
  2. With the exception of mint, add all the ingredients into a large, heavy-based saucepan. Bring to the boil, then cover and simmer for1½ hours on low heat. Stir occasionally.
  3. Chop the mint, add to the jam. Cook uncovered for another 15 minutes until you get a thick sauce.
  4. Pour the chutney into
  5. >
  6. >
  7. >sterilized jars and store these in a cool place. After opening a jar, keep it in the fridge.