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Spiced Apple Chutney

We recently enjoyed a tartine (an open-faced sandwich) of ham and English cheddar cheese served on a dense, grainy bread. The bread was spread with spiced apple chutney, and it was SO good that we knew we had to find the recipe at once. Happily, we report, here it is! The recipe says to store in a cool dry place for 3 months before using. No chance of that — we’ve made our own tartines the last three days for lunch already!

Spiced Apple Chutney

apples (5 medium) [we used Granny Smith]
1 large onion
raisins, sultanas and/or dates (¾ cup)
sugar (scant 1¾ cups)
malt vinegar (1½ cups)
mixed spice (6 tsp.)
ground coriander (6 tsp.)
paprika (4 tsp.)
salt (3 tsp.)

Combine everything in a large, heavy pot. Slowly bring to a boil to dissolve the sugar. Reduce the heat and simmer for 1½-2 hours. It is ready when a wooden spoon drawn through the mixture leaves a gap that is slow to refill itself. Spoon into sterilized jars, seal and store in a cool, dry place for 3 months before using. Or process for 12 minutes for longer storage.

 

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