Denise says:
This is a great chutney to make at the start of the apple season and is just perfect for all the Yom Tovim with cold or hot meat dishes. You could even take one as a gift if you have been invited out!
Storage: Eat on the day, or store in a cool, dark place for up to 1 year
Makes: 50 servings
Ingredients:
1 whole bulb of garlic~
3 large onions, peeled and chopped into small chunks
1.5kg eating apples, peeled, cored and roughly chopped into small chunks
75g raisins
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon mixed spice
1 teaspoon dried cinnamon
1 teaspoon salt
150g brown sugar
2 tablespoon honey (any variety)
300ml cider vinegar
Method
1. Preheat the oven to 190°C/375°F/gas 5.2. Slice the very top off the garlic bulb so that you can just see the flesh of the garlic cloves through the skin. Place this onto a baking tray, top side up, and in the oven.
3. The garlic should take about 45 minutes to roast, so start preparing and cooking the other ingredients meanwhile.
4. Put all the other ingredients into a large saucepan and bring to the boil. Give them a stir now and then and bring back to a simmer.
5. When your garlic is roasted (it'll be soft and squishy), squeeze the garlic from the root end out of the bulb and into the saucepan.
6. Let the chutney simmer uncovered for about 1½-2 hours, stirring from time to time. Feel free to add a little more honey or vinegar to the saucepan to get your chutney the way you like it.
7. The chutney should be ready when it reaches a thick porridge-like consistency.
8. Spoon into sterilised jars to use as and when required.