INGREDIENTS

1 ½ lb (750g ) apples (peeled and cored)

3/4pint malt vinegar (350ml)

8oz (200g) Demerara sugar

6oz (150g) sultanas or raisins

2oz (50g) finely chopped stem ginger

3 cloves garlic, crushed

1 teaspoon mustard powder

½ teaspoon ground ginger - or fresh grated ginger

1 teaspoon salt

¼ teaspoon cayenne pepper

METHOD

Place the apples in a saucepan with the vinegar and cook until the apples are soft.

Add the remaining ingredients and cook the chutney gently until thick, this will take about 25 - 30 minutes. Pour into sterilised jars and seal.

Paul Cleave