WebNov 11, 2020 · Ladle the hot chutney into hot half-pint or pint sized canning jars, leaving a 1/2-inch headspace. Wipe the jar rim clean with a damp cloth before placing lids and rings on jars. Tighten just to fingertip tight. …
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Web1 kg green tomatoes, chopped; 500 g onions, finely chopped; 500 g apples, peeled, cored, and chopped; 300 g sultanas; 500 g light brown sugar; 2 teaspoons mustard seeds
WebPut all the ingredients in a large, heavy-based saucepan, holding back 500g of the gooseberries. Cook over a medium heat until the sugar has dissolved, then bring the mixture to the simmer and cook, uncovered, for 30 mins. …
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WebStir occasionally to prevent the bottom from burning. Once ready, remove the saucepan from the heat and let the chutney cool completely before transferring it to sterilized jars …
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WebMar 31, 2020 · Instructions. Wash all the berries and fruits thoroughly, cut them into pieces if required. Heat oil in a heavy-duty cooking pot over medium-high heat. If you are making …