Perfect condiment to complement cold meat
Lucy’s Christmas Chutney
450g tart green apples (about 3), peeled, cored and cut into 1cm chunks.
225g onions (1 large), peeled and chopped
8 cloves garlic, peeled and finely chopped 1 cup dates, roughly chopped 1 cup seedless raisins 1 cup prunes, roughly chopped
cup crystallised ginger, roughly chopped 2 tsp salt 1 tsp curry powder 2 cups white sugar 31⁄ cups white vinegar Combine all the ingredients in a large pot and bring to the boil, stirring to dissolve the sugar.
Reduce the heat and simmer very gently uncovered for about 45 minutes until the mixture is thick and the fruit is soft. You should be able to squish the apple with the back of a wooden spoon and the raisins will look swollen and plump. Don’t wander off and forget about the mixture, it will need regular stirring to prevent it from sticking. If it becomes too thick, add more vinegar.
Spoon the chutney into sterilised jars and seal with cellophane or tight-fitting lids. Makes about four 350ml jars.
The Dominion Post
CHRISTMAS CHUTNEY: This amazing chutney will make Christmas left-overs scrumptious.