Great minds think alike! Just as Noreen is about to get pickling with the beetroot, I've been making some chutney. We've a fair glut of apples this year...some I've used with blackberries (a poor season for those around here, much too wet) to make crumbles and cakes, but there's loads yet to be picked.
Apple and red onion chutney
3lbs apples
1lb red onions
8oz sultanas
1 and a half pounds soft light brown sugar
2 pints malt vinegar
1oz ground ginger
quarter teaspoon cayenne pepper
Peel and chop the onions finely. Cook the onions for about 5 minutes in boiling water. Peel, core and chop the apples and place in a large saucepan. Drain the onions and add to the apples. Add remainder of the ingredients.
Place on low heat and stir to dissolve the sugar. Simmer for about 2 hours, stirring occasionally, until the liquid is absorbed.
Pour the mixture into clean, dry jars and replace the lids.
The chutney is best after a couple of months...should be ideal at Christmas time...(did I really have to mention that already...sorry!)
The chutney sounds great. Do you use it to put on meats?