800 g apples
2 tbsp lemon juice
1 piece of ginger (3 cm)
1 Taylor & Colledge Vanilla Pod
200 ml white wine vinegar
200 g jam sugar
1 pinch of pepper
1 tsp mustard seeds
Step 1: Peel the apples, remove the core and chop apples into small cubes. Drizzle with lemon juice.
Step 2: Peel and finely chop ginger and onions. Split the vanilla pod with a knife and scrape out the seeds. Combine apples, onions, ginger, vanilla seeds and pod in a medium saucepan.
Step 3: Add the white wine vinegar, pepper and mustard seeds and boil over a medium heat until the apples are soft, about 10-15 minutes.
Step 4: Stir in the jam sugar and boil over a high heat for 2 minutes.
Step 5: Pour the hot apple chutney into sterilized jars. Seal and leave to cool to room temperature.
Step 6: Serve with cheese and bread or store the chutney in the refrigerator up to 6 months.
- Prep Time: 35 min.
- Resting Time: 25 min.