Apple Chutney with Ginger

1. 1 Apples≈ $3.50 per kg 230 g
2. 2 Onions≈ $1.60 per kg 50 g
3. 3 Raisinspack 200 g ≈ $2.40 25 g
4. 4 Fresh ginger≈ $8.00 per kg 10 g
5. 5 Sugarpack 1 kg ≈ $1.60 60 g
6. 6 Salt 3 g
7. 7 Apple cider vinegarpack 500 ml ≈ $2.50 50 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Peel and core the apples¹, then cut into 1 cm cubes. Finely chop the onion² and grate the ginger.

2. Put the apples¹, onion², ginger, and rinsed raisins³ in a saucepan, add 60 g sugar⁵ and 3 g salt, and pour in 50 ml apple⁷ cider vinegar.

3. Cook over low heat for 35–40 minutes, stirring, until the apples¹ are soft and the mixture has thickened.

4. Sterilize a 0.25 l jar and lid: sterilize the jar over steam or in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

5. Spoon the hot mixture into the sterile 0.25 l jar up to the shoulders and close with the lid. Place the jar in a saucepan of hot water and sterilize for 10 minutes from the moment it comes to a boil, then seal.

6. Turn the sealed jar upside down, wrap it, and leave to cool for 24 hours. Store in a cool, dark place for up to 10 months, and keep an opened jar in the refrigerator for up to 2 weeks.