Norwich Apple Chutney

From the 1970 Home Preserving & Bottling by Gladys Mann

Yield will be approx 4lb (and yes the recipe is in imperial)

You will need:

• 2 & 1/2 lbs of apples, peeled & cored
• 8oz of onions, peeled (don't forget the tissues :o)
• 3/4 pint spiced vinegar
• 8oz brown sugar
• 4oz sultanas
• 1/2oz salt
• 1/2 tablespoon of dry mustard
• 1 teaspoon coriander seeds (optional)
• 2 pieces of root ginger

Method:

Mince or finely chop the apples and onions.  Simmer with half quantity of vinegar until tender.  Add sugar, sultanas, salt, mustard, coriander seeds, ginger and remainder of vinegar.  Simmer until thick, about 20 minutes.  Remove ginger and turn into heated jars while hot; firmly place on glass lids.

If ordinary jars are used, a cover should be used to stop the vinegar evaporating, for example, good corks or a layer of thick, vinegar-proof waxed paper, then a plastic or cork-lined metal lid & screwbands.