Vickys Apple Chutney, GF DF EF SF NF

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys apple chutney, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Vickys Apple Chutney, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Vickys Apple Chutney, GF DF EF SF NF is something that I have loved my whole life.

Vickys Apple Chutney, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. Vickys White Grape & Apple Chutney, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland If you liked the caramelised onion chutney I made last year then you'll love this too! Here is how you cook it. Ingredients of Vickys Apple Chutney, GF DF EF SF NF.

To get started with this particular recipe, we have to first prepare a few components. You can have vickys apple chutney, gf df ef sf nf using 8 ingredients and 8 steps. Here is how you cook that.

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The ingredients needed to make Vickys Apple Chutney, GF DF EF SF NF:
  1. Prepare 500 g (1 pound) peeled, cored and chopped cooking apples
  2. Get 250 g (1 & 1⁄4 cups) light brown sugar
  3. Make ready 160 g (1 cup) raisins
  4. Get 1 small onion, finely chopped
  5. Take 1 scant teaspoon mustard seeds - around 2⁄3 of a level tsp
  6. Get 1 scant teaspoon ground ginger - as above
  7. Make ready 1⁄4 tsp low sodium salt
  8. Make ready 240 ml (1 cup) apple cider vinegar

We provide you only the perfect Vickys Slow Baked Ribs, GF DF EF SF NF recipe here. We also have wide variety of recipes to try. In a bid to be healthier I bought a bag of frozen summer berries with the intent on making smoothies or a healthy cereal and yogu…more. Vickys Shortcrust Pineapple Pie, GF DF EF SF NF.

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Steps to make Vickys Apple Chutney, GF DF EF SF NF:
  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

In a bid to be healthier I bought a bag of frozen summer berries with the intent on making smoothies or a healthy cereal and yogu…more. Vickys Shortcrust Pineapple Pie, GF DF EF SF NF. Jack has been in love with pineapple for a while now and luckily that has been the one thing we've managed to pick up (in a tin) …more. Vickys Apple Chutney, GF DF EF SF NF step by step. Put all the ingredients into a heavy based pan and stir together then bring to the boil.

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