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Peach Chutney+apple and mint chutney

#1
as requested ................

I still use sugar and do not have the equivalent weights in a sugar substitute, perhaps one of you do.

Peach Chutney.

2 large tins of peaches in a light syrup or juice( I always use tinned, more flavour)

275 grams ( 9oz ) sultanas.
350ml (12fluid oz ) white vinegar
125 grams ( 4oz ) soft brown sugar.
1 large onion chopped.
salt to taste, I use 2 tsp.
2 tsp. cinnamon ( or to your own taste )

Put all the ingredients in a pan with the vinegar and bring to the boil.
Simmer until the mixture has thickened. This might take a while but don't despair.

I then bottle it in hot sterilised jars.

Apple and Mint Chutney.

1.5 kgs ( 3 lbs ) cooking apples.
peel, chop and core then.
900 mls (1 1/2 pints ) spiced vinegar.
1/2 tsp. of coriander seeds
1 tsp. black peppercorns crushed.
2 dried red chillies.
500 grams ( 1lb ) brown sugar.
2 tsp, salt2 tablespoons mint.

put the apples in a pan with the vinegar and bring to the boil. Put the spices and chillies in a cloth, I use muslin but the toe from a pair of tights, boiled to sterilise it is perfect. tie it well. add sugar and salt. Simmer until it is thick and then stir in the mint.


Put it into hot sterilised jars.

I love this one with pork, chicken or lamb or even cheese.

I calculate the syns at 1 per tablespoonful. You might know more accuratley.

Enjoy.
 
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