Name: Apple and red capsicum chutney
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 2 teaspoon black peppercorns; 1 teaspoon cloves; 2 apples (400g), peeled, chopped finely; 3 red capsicums (600g), chopped finely; 2 white onions (300g), chopped finely; 2 clove garlic, crushed; 1/2 cup (75g) dried currants; 2 cup (500ml) cider vinegar; 1/2 cup (125ml) dry white wine; 2 1/2 cup (625ml) water; 1 1/2 cup (300g) firmly packed brown sugar; 1 muslin

Apple and red capsicum chutney

This apple and red capsicum chutney takes a little while to make but it's easy as pie and mostly a hands-off operation. Enjoy with cold meats and cheese.

Makes 3 Cup

Prep

20M

Cook

1H 30M

Total

1H 50M

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Ingredients

2 teaspoon black peppercorns

1 teaspoon cloves

2 apples (400g), peeled, chopped finely

3 red capsicums (600g), chopped finely

2 white onions (300g), chopped finely

2 clove garlic, crushed

1/2 cup (75g) dried currants

2 cup (500ml) cider vinegar

1/2 cup (125ml) dry white wine

2 1/2 cup (625ml) water

1 1/2 cup (300g) firmly packed brown sugar

1 muslin

Method

1.Tie peppercorns and cloves in a piece of muslin.

2.Place muslin bag in large heavy-base saucepan with apple, capsicum, onion, garlic, currants, vinegar, wine and the water; bring to the boil. Simmer, uncovered, stirring occasionally, for about 15 minutes or until apple and capsicum are soft.

3.Add sugar; stir over low heat, without boiling, until sugar dissolves.

4.Simmer, uncovered, stirring occasionally, for about 1 1/2 hours, or until mixture thickens. Discard bag.

5.Spoon hot chutney into hot sterilised jars; seal while hot.

Store chutney in a cool dark place for about six months; refrigerate after opening.
Note

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Ingredients

Method

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