|Onions||1 Pound, peeled and sliced (450 Gram)|
|Water||1 Cup (16 tbs)|
|Apples||2 Pound, peeled, cored and sliced (1 Kilogram)|
|Malt vinegar||4 Pint (3 Liter)|
|Sweet oranges||4 Pound (8 Kilogram)|
|Sultanas/Raisins||1 Pound (450 Gram)|
|Dried red chilies||8 , deseeded and tied in a muslin bag|
|Cooking salt||2 Tablespoon|
|Ground ginger||2 Teaspoon|
|White sugar||2 Pound (1 Kilogram)|
1. Wash, dry and peel the oranges. Using a sharp paring knife, remove the white pith from the other skin. Remove as many pips as possible.
2. Combine in a food processor or mincer, th orange peel, orange flesh and sultanas. Mince using the coarse mincing blade.
3. Ready 3-4 preserve or coffee jars with tight fitting, vinegar proof lids. The jars should be clean and dry.
4. You can sterilize the jars by placing in a cool oven heated to 225°F/ 110°C/ Gas ¼
5. In a heavy bottomed saucepan, add onions, and just enough water to cover them.
6. Place the pan on a medium flame and bring to a boil and cook for 5 minutes until the onion is soft.
7. Drain the onions, reserving the liquid which can be used in a soup or gravy.
8. In the same saucepan add the apples and 1 cup vinegar and place on a medium flame.
9. Boil for 15 minutes till it is reduced to a pulp.
10. Add the soft onions and minced ingredients, chilies in muslin bag, ginger and salt to the apple mixture.
11. Simmer the mixture; stirring occasionally, till it becomes thick.
12. Add the sugar and remaining vinegar to the thick chutney and stir to dissolve sugar. Continue simmering, stirring occasional till the chutney is viscous and difficult to stir with a wooden spoon. Avoid boiling or overcooking the chutney as it will cause the sugar to caramelize.
13. Take pan off heat, remove the muslin bag with chilies and allow to cool for 5 minutes.
14. Pour the chutney into the jars till the brim. Cover jars with waxed paper discs, waxed-side down.
15. When the chutney has cooled to room temperature, close the lids.
16. Label the jars with name and date of making.
17. Store in a cool dry area like your pantry.
18. Allow the chutney to mature for 6 weeks before using.
19. You can use the chutney as an accompaniment or as a filling.