Ingredients
- 1kg apples, peeled, cored, and roughly chopped (2 1/4 lbs)
- 500g onions roughly chopped (1lb)
- 500g granulated sugar (1lb)
- 900ml vinegar (3 3/4 cups)
- 500g raisins or sultanas (1lb)
- 60g white mustard seed (2.1 oz)
- Pinch salt
In a small dry sauté pan over medium low heat, toast the mustard seed by swirling until they release their aroma and take on a slightly darker color, 2-4 minutes. Transfer to a small cool plate and set aside.
Chop or shred onions and apples together. Put all ingredients into a large saucepan, mix thoroughly, and slowly bring to boil. Simmer, stirring occasionally to stop sticking, until you can draw a furrow across mix with your wooden spoon; somewhere between 2 and 4 hours.
To prepare for canning; while chutney is simmering, prepare the preserving jars and bring water to a boil in a water bath canner. Remove chutney from heat, fill 1 jar at a time using a wide mouth funnel leaving a half inch head space. Remove air bubbles by running a wood utensil, like a chopstick, between jar and chutney. Wipe rim clean & seal following manufacturer’s directions. Process jars in boiling water bath for 10 minutes then turn of directions. Process jars in boiling water bath for 10 minutes, then turn off heat. Let sit for 5 minutes. Transfer jars to towel lined baking sheet and let cool.
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