Two 1-pound glass jars with lids that seal or a Kilner jar
1lb 12 ounces cooking apples
2 large shallots (approximately 7 ounces)
3 red chilli peppers or 1 medium jalapeño
7 tbsp. water
2 cups soft brown sugar
2⁄3 cup plump raisins
1⁄2 tsp. freshly ground black pepper
1 tsp. crushed coriander seeds
2 tbsp. salt
1⁄2 tsp. cayenne pepper
13⁄4 cups cider vinegar
Peel, core and dice the apples. Peel and slice the shallots. Halve the chillies, remove the seeds and slice thinly.
Place the apples, shallots and chillies in a medium heavy-based saucepan or small preserving pan with the water and simmer for five to 10 minutes, so that the apples and shallots begins to soften.
Bring to the boil while stirring and then leave to simmer gently for about 30 minutes. Check frequently to be sure that it isn’t sticking or burning on the bottom of the pan. It is ready when much of the liquid has evaporated and the chutney has thickened considerably.
Place in sterilized and pre-warmed glass jars. Leave to cool completely before covering and sealing.
* Keeps for 12 months or more. Only needs to be refrigerated after opening.
Serve on a cheeseboard.
Spice up your sausages and mash by adding a couple of spoons of chutney to the gravy.
Serve with Pancetta-wrapped baby new potatoes.
For an edible gift, pair it with an artisan cheese, a box of crackers and a small wooden cheeseboard.