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Christmas Chutney (Fnd) food10 900 gm bramley apples; peeled, cored and 1 ; diced (2lb) 425 ml malt vinegar; (15fl oz) 150 gm fresh dates; (5oz) 150 gm sultanas; (5oz) 450 gm soft brown sugar; (1lb) 2 cloves garlic; crushed 50 gm preserved ginger; chopped (2oz) 1 teaspoon freshly grated nutmeg 1 teaspoon juniper berries; crushed 1 teaspoon ground cinnamon 8 cloves 1 grated zest and juice of 2 oranges 1 dash angostura bitters Place the apples into half the vinegar in a large saucepan. Bring to the boil and simmer gently until the apples have softened. Add the rest of the vinegar and all of the other ingredients. Return to the boil and simmer gently for about 30 minutes. It should be nice and thick. Pop into sterilised jars and seal well. It has to be airtight. Non-metatllic lids are the best as the vinegar sometime reacts with the metal and gives the chutney a funny taste. This chutney needs aobout 2 months to let the flavours mature - just in time for Christmas pressies! Converted by MC_Buster. Per serving: 355 Calories (kcal); 11g Total Fat; (37% calories from fat); 4g Protein; 36g Carbohydrate; 44mg Cholesterol; 130mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n. Yield: 1 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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