Zingy Apple & Red Onion Chutney

you will need:

400 g red onions

200 g sultanas

1 tablespoon olive oil ......not extra virgin

100 mls apple cider vinegar or red wine vinegar if you can't get the apple 

200 g soft dark brown sugar

400 g cooking apples

1/2 lemon

1 tablespoon 5 spice

1 teaspoon each of ground ginger and ground cumin

1 small fresh green chilli or 1 teaspoon ground chilli...leave out if you don't want the heat!

a deep heavy pot with a tight fitting lid

sterilised jars with suitable acid proof lids / kilner jars

how to:

• peel and slice the red onions quite thinly, if you have a food processor they usually get them quite thin
• if using fresh chilli, chop finely...with or without the seeds, mild without, hot with!
• peel and core the apples, cut into quarters and then into chunky dice and rinse in cold water
• drain then place in a deep bowl, squeeze in the juice of the half lemon and toss the apples around in the juice
• in your pot, heat the olive oil then add the onions and sultanas, stir around for a minute or so to start them cooking then turn heat down to medium/low, cover with a lid and let the onions 'sweat' for another minute
• add the vinegar and brown sugar to the onions, stir until dissolved, 
• add the diced apples and spices, mix well, then allow to cook on until the onions are soft and the apple has begun to burst and break down
• if you think the mixture is too dry at this point and you are afraid it might stick to the base of the pot, you can add a little more vinegar...taste it too, if you think the mixture needs a little sweetening then extra sugar can be added
• when the chutney has finished cooking you can decant it into clean jars, put the lids on immediately, turn the pots upside down for 10 minutes then turn them upright
• leave to cool overnight at room temperature
• label each pot then store in a cool dark place and don't forget to date them!  

Enjoy with quiche or a vegetable frittata, on toasted cheese sandwiches or in a cold chicken or turkey sandwich, or with cold meats and salad. Spread on a circle of puff pastry, top with a circle of goats cheese and bake in a hot oven..YUM!