Apple Chutney
Ingredients
2lb bramley apples
1 lb sultanas
½ lb onions
½ pint of vinegar
1 ½ lb soft brown sugar
¼ teaspoon of salt
2 teaspoons ground ginger
Intro and Method
Bramleys: Large, flat apples, green in colour, with dull red cheeks that are available all year round.
Sharp and fruity, the tangy flavour is maintained after cooking. Considered to be the best English cooking apple.
Peel and chop the apples and onions, then liquidise with the vinegar. Add all other ingredients and cook on hob for ½ hour.
Cool then seal into jars.
When served this with warm crusty bread and mature Cheddar cheese it makes for a great ploughman's lunch.
Recipe supplied by The Royal Agricultural Benevolent Institution, contribution courtesy of Don Irwin http://www.rabites.org.uk/intro.html
