Very slow chutney
I sort of adapted this from Mrs Beeton - sometimes it is very enjoyable to make something that takes time; and I still have quite a few apples to use. I peeled and thickly sliced 2 lbs apples. I simmered these with 12oz brown sugar and three quarters of a pint of vinegar. When it had all become mushy, I added a level teaspoon each of mustard, salt,chilli powder and garlic puree. I also added 12oz sultanas. I put in a big bowl and covered. Now I have to leave this for a week, stirring thre times a day. Then it can be bottled. Then I will be giving away presents of jars of chutney!