Apple Blackberry And Cinnamon Chutney Recipes

APPLE AND CRANBERRY CHUTNEY

Apple and Cranberry Chutney image

Quick and easy Cranberry Chutney

Provided by sopacic

Time 1h

Number Of Ingredients 0

Ingredients

Steps:

Place the apple, onion, cranberries, lemon zest, sugar, vinegar, mixed spice and cinnamon stick into a large pan and bring to the boil.
Turn down the heat and simmer the mixture for 45 minutes to 1 hour until thick and pulpy.
Check for seasoning and place whilst warm into sterlised jars.

APPLE, BLACKBERRY AND CINNAMON CHUTNEY

Apple, Blackberry and Cinnamon Chutney image

Provided by Lorraine Pascale

Categories side-dish

Time 2h

Yield Two 1/2-pint jars

Number Of Ingredients 7

Ingredients

2 1/2 pounds Granny Smith apples, peeled, cored and cut into large chunks
3 medium onions, finely sliced
1 1/4 cups sugar
2/3 cup balsamic vinegar
2 teaspoons ground cinnamon
2 grinds fresh black pepper
1 pint blackberries

Steps:

The chutney needs to go into sterilized pint jars. The easiest way to do this is to put them and the lids in the dishwasher on the hottest cycle to wash and dry. Take them out when you are about ready to use them and don't touch the insides of the jars with your hands. Alternatively, put the jars and lids into a very large pan of boiling water and boil for a couple of minutes before taking them out to dry on paper towels. You will also need to boil the equipment you use to take the jars out of the pan. At this stage, the jars can be placed into a low-temperature oven to dry. Make sure they are not cracked.
Put the apples, onions, sugar, vinegar, cinnamon and black pepper into a large pot over medium heat. Stir gently to combine. Bring to a boil, lower the heat and simmer for 45 to 55 minutes, stirring occasionally. The apples and onions should be lovely and soft and the liquid should be thick and syrupy.
Add the blackberries and cook for another 10 to 12 minutes.
While the chutney is hot, use a sterilized ladle to fill the sterilized jars. Put the sterilized lids on and set aside to cool. Store in a cool, dark place. The chutney will keep for up to 4 months.

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Bring to the boil, then reduce the heat and simmer, uncovered, for about 40 minutes, stirring occasionally, until the apples and onions are tender, the mixture has thickened and no watery juice remains.
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