Steps to Prepare Thomas Keller Vickys Apple Chutney, GF DF EF SF NF

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vickys apple chutney, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Apple Chutney, GF DF EF SF NF is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Vickys Apple Chutney, GF DF EF SF NF is something which I have loved my entire life. They’re fine and they look wonderful.

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

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

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

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

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