APPLE CHUTNEY

Apples being abundant at this period of the year and the sour ones make excellent chutney. Works wonderfully with pork or cheese.

The steam oven has a program for sterilizing your jars.
Important : the jars should never touch in the oven.
Use the perforated baking tray.

Apple Chutney

700 gm cooking apples,  peeled, cored and chopped
300 gm onions, chopped
1 lemon sliced
160 gm raisins
1 clove garlic, chopped
250 ml cider vinegar
200 gm dark brown sugar
1 inch of chopped ginger
1 stick of cinnamon
1/2 tsp of salt
1/2 tsp ground turmeric

Place the apples, onions, lemon, raisins, garlic, ginger and cinnamon in saucepan with the cider vinegar. Bring to the boil and leave to simmer for 15 minutes. Stir from time to time.

Stir in the sugar until it is completely dissolved and let cook gently for 30 minutes. Stir from time to time. The mixture should thicken if not cook for longer. Now, add the salt and turmeric.

Your jars can now be filled with the hot chutney and the lids closed.

The chutney should be placed in a dark cupboard for 3-4 weeks.