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Christmas Chutney

I got this recipe from one of my favorite non gluten-free cookbooks.  I tend to buy all kinds and just convert the recipes.  This cookbook called Homemade by Clodagh Mckenna.  She phrases her recipes as "Irresistible recipes for every occasion".  So true.  

Clodagh McKenna, acclaimed cook, writer and television presenter, has created an invaluable kitchen companion as perfectly written in the introduction of her book.

This lovely chutney is served at her Cafe.  Canal Cafe.

pat of butter
2 onions sliced
2 1/4lb apples (a variety suitable for cooking, peeled, cored and diced)
2 1/2 cups brown sugar
10 whole cloves
1 tbsp. chile powder
3/4inch piece of fresh ginger, peeled and grated
1 3/4 cup cider vinegar
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 tbsp. turmeric powder

Melt the butter in a heavy-bottomed saucepan and add the onions and apples.  Stir well, cover and let cook for five minutes.

Stir in the sugar, cloves, chile powder, fresh ginger, cider vinegar, salt and pepper and turmeric powder.  Mix well.  Cover the saucepan and let simmer over medium heat for 20 minutes.

Remove the lid, turn down the heat to low, and let cook for a further 30 minutes or until the apple has broken down and the chutney has turned a rich golden brown color.  Remove from the heat and let cool before putting in sterilized jars.

Tip: Make this chutney at the end of October when apples are plentiful and at their best.  It will last for 6 months and gets better with age-as well as all of us!  Put in pretty Mason jars and give to friends and family for Christmas.

Makes 12 x scant 1 cup jars.

Enjoy! xoxo Julie

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