In a large saucepan, heat the olive oil gently and add the onion. Cook over a low heat till soft and nearly caramelised, stirring occasionally. Do not let the onion brown; instead, cook till soft and translucent.
Add all remaining ingredients. Bring to the boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender.
Immediately spoon the chutney into hot, sterlised jars and seal. Once cooled, store in a cool, dark place. After opening, chutney should easily keep 3 to 4 weeks in the fridge.
This recipe is delicious. The first batch I made went mostly to my Mum who actually eats it straight out of the jar!!! And she asked if I had any more! So I have just made another batch. I will have to tweak it slightly though as I found it took much longer to reduce to a "chutney" consistency than half an hour, but this may just be a matter of taste (after 30 mins there was still a lot of fluid) so I would reduced the amount of red wine vinegar to half and kept an eye on it so I could add more if needed but the juice from the apples keeps it nice and moist. Good recipe - Thank you
11 Jan 2013
Love this recipe. I really like fruited chutney's and this one was easy to do. I added 1/4 of raisins to it as well, because I like raisins in my fruit chutney. It really is an "eat straight out of the jar" recipe. Thanks!
11 Feb 2013