Vickys Apple Chutney, GF DF EF SF NF

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Vickys Apple Chutney, GF DF EF SF NF is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Vickys Apple Chutney, GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look fantastic.

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! 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.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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. Make ready 250 g (1 & 1⁄4 cups) light brown sugar
  3. Take 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. Get 1⁄4 tsp low sodium salt
  8. Get 240 ml (1 cup) apple cider vinegar

Here is how you cook it. Ingredients of Vickys Self-Saucing Toffee Apple Pudding GF DF EF SF NF. Here is how you cook it. Hello everybody, welcome to my recipe site, looking for the perfect Vickys Slow Baked Ribs, GF DF EF SF NF recipe? look no further!

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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

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