I used this recipe from BBC Good Food. However I changed it slightly mostly because I did not have enough cranberries. They weren't really very available in the shop when I made my batch and so they cost a lot. I therefore had to reduce the amount of the recipe. However this still made 5 and a half jars so I think this was about the right amount. I also just used more cooking apples in place of eating apples.
600g peeled and chopped cooking apples
300g peeled and chopped eating apples
270g of finely chopped onions
10g fresh grated root ginger
300g granulated sugar
150g cider vinegar
300g fresh or frozen cranberries
- Place all the ingredients, apart from the cranberries, in a large saucepan and gently heat, stirring until the sugar dissolves.
- Bring to the boil, then reduce and simmer until the apples and onions are tender and there are no watery juices left
- Add the cranberries and cook for 10 minutes until soft but not burst.
- Spoon the hot chutney into hot sterilised jars and seal
- Store in a cool dark place for 6 months. Chill on opening