Spicy Pepper and Apple Chutney

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Thoughts are turning towards Christmas. When I was a teenager we started making our Christmas pickles and chutneys in October to give them time to mature. Of course, back then, we ate them with turkey sandwiches or slabs of cheese. Pickles and chutneys go just as well with a cold nut roast. You can make chutneys out of many different fruits and vegetables. I used what was lying around the kitchen. Apples are plentiful and cheap at this time of the year. I only buy the local varieties. We like everything spicy in our house but you can leave out the chilli if you want.

Makes 2 half litre jars

2kg apples chopped

4 medium red or yellow peppers chopped

2 cloves of garlic finely chopped

4 small green chillies roughly chopped with seeds left in

375g raw sugar

500ml white wine vinegar

A teaspoon of pickling spices- mixed black peppercorns, coriander and mustard seeds

A piece of cinnamon stick

A teaspoon of salt

Place all of the ingredients in a stainless steel or enamel pan. A wide, shallow pan works best. Bring to the boil. Turn down slightly and keep on a gentle boil for about 50 minutes until the liquid has evaporated and the chutney has thickened. Make sure it does not start to burn or stick during the last 10 minutes. It is ready if you push it back with a spoon and it does not run back into the empty space.

To sterilise jars, wash in hot soapy water, and place on a baking tray in a hot oven for about 5 minutes, lids included. Fill jars while the chutney is still hot and seal. Leave for about 6 weeks.