Spiced Apple Chutney
Oven Temperature: For sterilising jars: 130c/Gas Mark 1
Bake Time: 1 hour
1tbsp Flora Cuisine
300g onions, diced (approx. 2 medium)
550g cooking apples, peeled and cored
450g demerara sugar
2 tsp mustard seeds
1 tsp sea salt
550ml malt vinegar
2 cloves garlic, crushed
1 cinnamon stick
6 whole cloves
Prepare jars by sterilising in the oven. Do this by placing the empty jars and lids upside down on a baking tray in a cold oven. Turn the oven on and bring up the heat to 130c/Gas Mark 1 where they should stay for a further 30 minutes.
Dice the cooking apples and onion.
Heat the Flora Cuisine in the base of a large stock type pan and add the diced onions, Fry until softened.
Add all the remaining ingredients to the pan and heat until the mixture comes to the boil, stirring frequently.
Reduce the heat and simmer for 1 hour, stirring occasionally until the mixture has thickened slightly and the fruit is soft.
Fill sterilised jars with chutney and seal.
Large stock type pan, silicone spatula, chopping board and sharp knife, garlic press, measuring spoons, jug, jam jars and lids, small ladle, baking tray, clean jam jars and lids.