Vickys Apple Chutney, GF DF EF SF NF

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vickys apple chutney, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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.

Vickys Apple Chutney, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Vickys Apple Chutney, GF DF EF SF NF is something which I have loved my whole life. They’re fine and they look fantastic.

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

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

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Instructions 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

Vickys Fruit Salad GF DF EF SF NF Instructions. I was making lasagne today and asked my husband to soak the pasta sheets for me. He did the whole box which left me half that I d…more. Here is how you achieve it. Ingredients of Vickys Chunky Chilli Bean Soup, GF DF EF SF NF.

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