apple and mint chutney
2lb cooking apples; 1 lb onions; 8oz tomatoes; 4 oz stoned raisins; 2 tsp finely chopped mint; 2 tsp salt; 1 tsp dry mustard; 1 tsp cayenne pepper; 8 oz soft brown sugar; 1 pint malt vinegar
first prepare all the ingredients: peel and chop the apples, tomatoes and onions, chop the raisins and mint. put all these into a preserving pan with half the vinegar and cook slowly until soft. meanwhile mix the mustard and cayenne pepper with a little of the remaining vinegar and add to the pan. when all the ingredients are soft, stir in the sugar, salt and the rest of the vinegar, and boil until the chutney is thick. allow to cool slightly and then pot and cover. like apple chutney, this will keep well and should be stored for at least 6 months before opening.
from “jams, pickles and chutneys” david and rose mabey
i translated the quantities into today’s language for shopping ease…
anyone got somewhere to hide the finished product for 6 months for me??? ha!