Onion and Apple Chutney
(1)
1 hour 10 minutes
Onion and apple chutney is a great accompaniment to cold roast meats and pies but you can simply spread on crackers, it's that good.
Christine
7 people made this
Ingredients
Serves: 16
- 30g butter
- 1 kg onions, thinly sliced
- 200g currants
- 2 small Granny Smith apples, grated
- 675ml Rose Wine
- 175ml pomegranate molasses
- 170ml red wine vinegar
- 2/3 cup (155g) sugar
- 1 teaspoon salt
- 1 pinch black pepper, to taste
Directions
Preparation:10min ›
Cook:1hour ›
Ready in:1hour10min
- Melt butter in a large saucepan. Cook the onions over a medium heat in the butter until caramelised - about 15 minutes - stir regularly and make sure they don't burn.
- Pour hot water over the currants and let drain, then add the currants and grated apple to the onions.
- Add the wine, pomegranate molasses, vinegar and sugar.
- Simmer for about 1 hour over a medium heat until the excess liquid has boiled off. Stir in the salt and pepper in the last 10 minutes.
- Cool and pour into jars. Keep refrigerated.
