Quick & Easy

Apple and red capsicum chutney

This apple and red capsicum chutney takes a little while to make but it's easy as pie and mostly a hands-off operation. Enjoy with cold meats and cheese.
apple and   red         capsicum chutney
3 Cup
20M
1H 30M
1H 50M

Ingredients

Method

1.Tie peppercorns and cloves in a piece of muslin.
2.Place muslin bag in large heavy-base saucepan with apple, capsicum, onion, garlic, currants, vinegar, wine and the water; bring to the boil. Simmer, uncovered, stirring occasionally, for about 15 minutes or until apple and capsicum are soft.
3.Add sugar; stir over low heat, without boiling, until sugar dissolves.
4.Simmer, uncovered, stirring occasionally, for about 1 1/2 hours, or until mixture thickens. Discard bag.
5.Spoon hot chutney into hot sterilised jars; seal while hot.

Store chutney in a cool dark place for about six months; refrigerate after opening.

Note

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