Simple Way to Make Speedy Vickys Apple Chutney, GF DF EF SF NF

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Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys apple chutney, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Vickys Apple Chutney, GF DF EF SF NF [email protected] Free-From Cookbook Scotland. Vickys White Grape & Apple Chutney, GF DF EF SF NF [email protected] Free-From Cookbook Scotland If you liked the caramelised onion chutney I made last year then you'll love this too! Here is how you cook it.

Vickys Apple Chutney, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Vickys Apple Chutney, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have vickys apple chutney, gf df ef sf nf using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Apple Chutney, GF DF EF SF NF:

  1. {Make ready 500 g (1 pound) of peeled, cored and chopped cooking apples.
  2. {Prepare 250 g of (1 & 1/4 cups) light brown sugar.
  3. {Prepare 160 g (1 cup) of raisins.
  4. {Take 1 of small onion, finely chopped.
  5. {Get 1 of scant teaspoon mustard seeds – around 2/3 of a level tsp.
  6. {Take 1 of scant teaspoon ground ginger – as above.
  7. {Prepare 1/4 tsp of low sodium salt.
  8. {Make ready 240 ml (1 cup) of apple cider vinegar.

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Instructions to make Vickys Apple Chutney, GF DF EF SF NF:

  1. Put all the ingredients into a heavy based pan and stir together then bring to the boil.
  2. Turn down to a simmer and let cook uncovered until thickened, around 20 minutes.
  3. Once the chutney is thick and pulpy in consistency take the pan off the heat and let cool.
  4. While the chutney is cooling, sterilize your jars. You'll need 3 x 300ml jars. Wash the jars and lids well in hot, soapy water then let air dry.
  5. Preheat the oven to gas 4 / 180C / 350F and set the jars on a baking tray open end up inside.
  6. Bake the jars for 10 minutes and while they're in the oven, boil their lids in a pan of water for the same length of time.
  7. Spoon the cooled chutney into the jars, seal and label. It's ready to eat now if you want but I let mine sit for 3 months before opening. Unopened and kept in a dark cupboard it will be absolutely fine for up to 2 years so double the recipe if you want to.
  8. This chutney is fantastic with ham and cheese and makes an excellent homemade Christmas gift. It will keep well for 3 weeks after opening as long as it's kept in the fridge.

Jack has been in love with pineapple for a while now and luckily that has been the one thing we've managed to pick up (in a tin) …more. Vickys Apple Chutney, GF DF EF SF NF step by step. Put all the ingredients into a heavy based pan and stir together then bring to the boil. Once the chutney is thick and pulpy in consistency take the pan off the heat and let cool. While the chutney is cooling, sterilize your jars.

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