Cajun Apple Chutney

Here is a simple sweet chutney that is easy to make.

Makes 3 lbs

900g / 2 lbs Bramley apples, peeled and chopped
250g / 9 oz soft brown sugar
2 onion chopped
1 tblspn fresh grated ginger
2 tspn tumeric
1 tspn cajun spice
425ml / 15fl oz cider vinegar
pinch salt

1- Place all the ingredients into a large preserving pan.
2- On a low heat, bring to simmering point.
3- Simmer gently for around 1 hour to 1 1/2 hours, until the chutney has thickened.
4- Stir the chutney about every 10 minutes to prevent it from sticking.
5- To test if the chutney is ready, make a channel with a wooden spoon across the surface. If it doesn't fill with vinegar within 2-3 seconds, then the chutney is ready.
6- Remove from the heat and pour into hot sterile jars.
7- Seal the jars and leave to cool at room temperature.
8- Label when cold.
9- The chutney should be stored for at least 3 months before using, to mature and mellow. If used before, they may taste just a little vinegary.

Cook's Tip
Never use any damaged or decayed fruit or vegetables. They may be fine for eating but not for jam and chutney making.