Makes 15 small jars.
Ingredients
4 large oranges
1kg crab apples
3 onions
6 fresh chillies
4 sprigs of rosemary
6 sage leaves
3 cups apple cider vinegar
1 cup water
4 cups brown sugar
3 cups white sugar
3 tsp cinnamon powder
2 tsp fresh ginger
Salt to taste
Method
Dice crab apples and onion to a small cube consistency
Finely dice chillies, ginger, sage leaves and rosemary
Add to a large cooking pot along with the liquid ingredients
Pour in sugar and swiftly bring to the boil
Once boiling for five minutes, turn the heat down to a simmer and allow to cook for a minimum of one and a half hours
Add salt to taste (be careful, the liquid will be very hot)
Clean and sterilise your jars, and spoon the chutney in once it is at your desired consistency
Tip – ensure the jars and chutney are still hot when potting up – this ensures that the jar will seal properly.
