A marvellous chutney, adaptable for almost any soft fruit. Delicious served with roasted meat, cheeses or on sandwiches.
Total Time:35 minutes
• 8 cups apples, peeled, cored and chopped into ¼ inch pieces
• 1 cup apricots, chopped into ¼” pieces (be patient, this takes a while)
• ½ c currants
• 1 c brown sugar
• 1/3 c white vinegar
• ¼ tsp salt
• 1 tbsp grated ginger
• ½ tsp allspice
• 1 tsp cinnamon
• 1/8 tsp dry mustard
• ¼ c water (or more if too thick)
Bring all ingredients to a boil. Reduce heat and simmer, uncovered, for 20 minutes, stirring frequently. Spoon into jars, seal & refrigerate.
Vary the proportions of the fruit, depending on how strongly flavoured it is. Use larger quantities of mild fruits like apples & pears, smaller for peaches and still less for cranberries. When making pear chutney, I add chopped mint and it is excellent served with lamb.