I made this chutney as a Christmas present for my chutney-loving Grandad and presented it on Christmas morning.  Chutney is a recipe which I associate very much with winter and Christmas, I’m not sure why, but I know I shall spend many a night curled up on the sofa with some cheese, biscuits and this chutney.

This started off as a Nigella Lawson recipe until I went to my local supermarket and realised that they didn’t stock half of the ingredients that I needed.  So I present to you here my much amended version.

Ingredients

350 ml cider vinegar

6 cooking apples (peeled and roughly chopped)

1 medium onion (finely chopped)

2 red chillies (chopped, minus the seeds)

150g demerara sugar

150g light muscovado sugar

1 teaspoon of salt

1 heaped tablespoon finely chopped ginger

1 tablespoon of chilli powder

1 tablespoon of cumin

1 tablespoon of cinnamon

Around four 200ml jars (serilised)

Method

Place all the ingredients in a large pan (I used my maslin pan) and bring to the boil.  Allow to boil for around 45 minutes or until mixture has reduced sufficiently.  Spoon into the freshly sterilised jars whilst still warm and seal with clingfilm and a lid.  Important: the mixture needs to be left to mature, ideally for at least a month so that the flavours can develop and the vinegar flavour can mellow a little.

This month’s Forever Nigella is being hosted by Laura at Laura Loves Cakes.  This month’s challenge is to prepare and blog any Nigella Lawson recipe to do with Christmas.  Forever Nigella is organised by Sarah at Maison Cupcake.