Ingredients
- 1 kg apples, peeled and sliced
- 450 ml water
- 1 tablespoon mustard
- 1 kg tomatoes, sliced
- 2 large onions, chopped
- 1 garlic clove, minced
- 85 g sultana raisins
- 140 g sugar
- 2.5 teaspoons curry powder
- 1 teaspoon cayenne pepper
- 4 teaspoons salt
- 560 ml malt vinegar
Instructions
- In a large pot, place the sliced apples and cover with water. Bring to a boil, then reduce the heat to a simmer. Cook for 25 minutes, stirring occasionally. Add more water if needed to keep the apples simmering.
- Wrap mustard seeds in gauze, and add them to the pot along with the tomatoes, chopped onions, minced garlic, sultana raisins, sugar, curry powder, cayenne pepper, salt, and malt vinegar. Stir until the sugar dissolves.
- Increase the heat to bring the mixture to a boil. Then, reduce the heat and let it simmer for 3 hours, stirring occasionally, until the sauce thickens. Remove and discard the wrapped mustard.
- Once the chutney reaches a desired consistency, pour it into sterilized jars. Allow the jars to cool before sealing.
RECIPES
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Delicious pickled beets with onions and chili peppers, seasoned with Wexford sea salt. A perfect balance of flavors for your taste buds.
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Gnocchi with chorizo and young beetroot is a flavorful and colorful dish. Here's a recipe for this delightful combination.
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