Raw apple chutney
In a taste test of several autumn chutneys, the clear favourite was this one made with chopped raw apples, which is adapted from a recipe by Gilian Painter.
- Quarter, peel, core and slice the apples. Put in a processor bowl with the sliced garlic and sultanas (or raisins). Pulse until finely chopped.
- Tip into a glass bowl and add the remaining ingredients. Stir and cover with plastic wrap. Set aside at cool room temperature for 3 days, stirring several times a day.
- Spoon into sterilised jars, and store in the refrigerator or another cool, dark place. Tastes good as soon as it is made but may be stored in a cool place for several months.