Chutneys are becoming one of my favorite things to make – essentially it is just a matter of putting the ingredients into a saucepan and letting them bubble together for a long period. The downside is that the chutneys need to stand for a while to mature, so no instant gratification.
The apple tree in my grandmother’s garden is notorious for producing small cooking apples that are not good for much beyond apple cake.
I decided to try my hand at putting a couple of them into a chutney once I found this recipe.
As always, there were modifications as to what were in my pantry, and I’m not a huge fan of sultanas – so I left those out entirely. I also cut down on the amount of onions due to what I had. I reduced the sugar slightly because of it.
