Recipe: Appetizing Vickys Apple Chutney, GF DF EF SF NF

Vickys Apple Chutney, GF DF EF SF NF. Vickys Apple Chutney, GF DF EF SF NF We have so many apples off the tree this year I feel like I've been peeling and chopping for months! If you liked the caramelised onion chutney I made last year then you'll love this too! Great recipe for Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF.

Great recipe for Vickys Pork and Apple Meatloaf GF DF EF SF NF. Ingredients of Vickys Chocolate Cranberry Popcorn Bars, GF DF EF SF NF. Vickys Easter Chocolate Nests, GF DF EF SF NF instructions. You can have Vickys Apple Chutney, GF DF EF SF NF using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Vickys Apple Chutney, GF DF EF SF NF

1. Prepare 500 g (1 pound) of peeled, cored and chopped cooking apples.
2. Prepare 250 g of (1 & 1/4 cups) light brown sugar.
3. You need 160 g (1 cup) of raisins.
4. You need 1 of small onion, finely chopped.
5. Prepare 1 of scant teaspoon mustard seeds - around 2/3 of a level tsp.
6. Prepare 1 of scant teaspoon ground ginger - as above.
7. It's 1/4 tsp of low sodium salt.
8. It's 240 ml (1 cup) of apple cider vinegar.

You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops. Vickys 'No Ketchup' Sticky Teriyaki BBQ Sauce, GF DF EF SF NF. Here is how you achieve it. Ingredients of Vickys 'No Ketchup' Sticky Teriyaki BBQ Sauce, GF DF EF SF NF.

Vickys Apple Chutney, GF DF EF SF NF instructions

1. Put all the ingredients into a heavy based pan and stir together then bring to the boil.
2. Turn down to a simmer and let cook uncovered until thickened, around 20 minutes.
3. Once the chutney is thick and pulpy in consistency take the pan off the heat and let cool.
4. While the chutney is cooling, sterilize your jars. You'll need 3 x 300ml jars. Wash the jars and lids well in hot, soapy water then let air dry.
5. Preheat the oven to gas 4 / 180C / 350F and set the jars on a baking tray open end up inside.
6. Bake the jars for 10 minutes and while they're in the oven, boil their lids in a pan of water for the same length of time.
7. Spoon the cooled chutney into the jars, seal and label. It's ready to eat now if you want but I let mine sit for 3 months before opening. Unopened and kept in a dark cupboard it will be absolutely fine for up to 2 years so double the recipe if you want to.
8. This chutney is fantastic with ham and cheese and makes an excellent homemade Christmas gift. It will keep well for 3 weeks after opening as long as it's kept in the fridge.

Here is how you achieve it. Ingredients of Vickys Easter Tulip Cookie Pops, GF DF EF SF NF. You need of ready-roll icing or marzipan. Add the chutney, tomato puree and sultanas. Sift the flour, salt, baking powder and cornstarch into the bowl and mix well to form a dough.