We had an extraordinary number of apples this year so I decided to try and make a batch of Apple Chutney. My Dad did a lot of canning and preserves over the years and I found a recipe in his old, and very much used, Kerr recipe book. I am pleased to say that it turned out to be very tasty in a Ploughman's Lunch! The coffee service was my Mom's and I have discovered that it is a very popular design. This one is marked Japan but I have seen almost identical patterns on Sadler (England) and Wiuterliug (Germany) dishes. I've added complimentary pieces over the years and the sets mix together very well.
Apple Chutney 6 apples 1 minced red pepper 1 minced yellow pepper 1 cup (apple) cider vinegar 1/4 cup black currant jelly 1 cup sugar Juice 2 lemons 1/2 cup seeded chopped raisins 1 1/2 tsps ground ginger 1/4 tsp cayenne 1 tsp salt Pare, core & chop apples. Simmer all ingredients until thick. Pour immediately into sterilized jars and seal immediately.
GIFs graciously provided by: animatedimages.org / R. Buchanan
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