First featured in an 1957 issue of Woman’s Weekly, this apple chutney recipe has stood the test of time. Now made using a food processor, this tangy sauce is worth the effort
- 1.5kg (3lb) cooking apples, weighed after peeling and coring
- 1 large onion, peeled and cut into wedges
- 60g (2oz) piece fresh root ginger, peeled and grated
- 3 red chillies
- 1 level tbsp salt
- ¾ litre (1¼ pints) malt vinegar
- 250g (8oz) raisins
- 250g (8oz) demerara sugar
Put the apples and onion into a food processor, in batches, and whizz to chop them roughly. Put into a preserving pan or large pan. Add the ginger and put the halved chillies in a muslin bag in the pot, for taking out later, or deseed and chop them to keep in the chutney, if you prefer. Add raisins. Stir in the salt and vinegar.
Put the pan on a low heat and simmer for about 1 hour until thickened and reduced.
Stir in the sugar and when it has dissolved, turn up the heat and bring the chutney to the boil for 30-45 mins, until it’s really thick and the liquid has evaporated. Remove the chillies if you didn’t chop them.
Leave the chutney for 20-30 mins, then pot into warm, sterilised jars, almost up to the top. Cover closely with a round of greaseproof or waxed paper and then with polythene for storing. It’s best kept a few months for the flavour to develop.
We didn't bother to clean and stone the raisins, as suggested in the original recipe