“I had a jar of this given to me and its good. I wheedled the recipe out of the girl who made it.”
4garlic cloves, crushed
1/4 cuporange juice
1/3 cuplemon juice
3cupssoft brown sugar
Peel, core and chop apples.
Combine with tomatoes, onions, ginger, garlic, chilies, raisins, juices, brown sugar and vinegar in a large deep heavy-based pan.
Stir over low heat until sugar is completely dissolved.
Increase heat, stirring occasionally until mixture boils.
Simmer, uncovered, 2 hours or until fruit and vegetables are tender and chutney is thick.
Allow to stand 5 minutes.
Using a jug, pour into warm sterilised jars and seal immediately.
Label and date jars when cool.
Store in a cool place for up to 12 months.
Cheers,Doreen Doreen Randal,Wanganui.
“Tastes great – sweet with a kick. (Warning – watch the chillis).”
“We used apples from our apple tree, excluded the raisins, and added ground cloves because we love that flavour.Easy, delicious.The batch filled 4 medium jars.”
“A simply fantastic recipe. A lovely tang, without being overwhelming. It has a great sweet and sour taste. Love it and will definitely keep a supply in the pantry!It goes really well with crackers and cheese too!”
“I made this and it is very good.I gave some jars to my girls and thier families and they like this very much also. It is a mix between sweet and sour.I used canned diced tomatoe’s and canned diced chili peppers in place of fresh, but it was good just the same.”