Vickys Apple Chutney, GF DF EF SF NF
Vickys Apple Chutney, GF DF EF SF NF

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys apple chutney, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Apple Chutney, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. Vickys White Grape & Apple Chutney, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland If you liked the caramelised onion chutney I made last year then you'll love this too! Here is how you cook it. Ingredients of Vickys Apple Chutney, GF DF EF SF NF.

Vickys Apple Chutney, GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Vickys Apple Chutney, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have vickys apple chutney, gf df ef sf nf using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Apple Chutney, GF DF EF SF NF:
  1. Make ready 500 g (1 pound) peeled, cored and chopped cooking apples
  2. Make ready 250 g (1 & 1/4 cups) light brown sugar
  3. Prepare 160 g (1 cup) raisins
  4. Take 1 small onion, finely chopped
  5. Get 1 scant teaspoon mustard seeds - around 2/3 of a level tsp
  6. Prepare 1 scant teaspoon ground ginger - as above
  7. Get 1/4 tsp low sodium salt
  8. Make ready 240 ml (1 cup) apple cider vinegar

Vickys Sauteed Cabbage with Leek and Apple, GF DF EF SF NF Step By Step. Vickys Apple Chutney, GF DF EF SF NF. Great recipe for Vickys White Grape & Apple Chutney, GF DF EF SF NF. … How to Cook Perfect Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF. Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF.

Instructions to make Vickys Apple Chutney, GF DF EF SF NF:
  1. Put all the ingredients into a heavy based pan and stir together then bring to the boil
  2. Turn down to a simmer and let cook uncovered until thickened, around 20 minutes
  3. Once the chutney is thick and pulpy in consistency take the pan off the heat and let cool
  4. While the chutney is cooling, sterilize your jars. You'll need 3 x 300ml jars. Wash the jars and lids well in hot, soapy water then let air dry
  5. Preheat the oven to gas 4 / 180C / 350F and set the jars on a baking tray open end up inside
  6. Bake the jars for 10 minutes and while they're in the oven, boil their lids in a pan of water for the same length of time
  7. Spoon the cooled chutney into the jars, seal and label. It's ready to eat now if you want but I let mine sit for 3 months before opening. Unopened and kept in a dark cupboard it will be absolutely fine for up to 2 years so double the recipe if you want to
  8. This chutney is fantastic with ham and cheese and makes an excellent homemade Christmas gift. It will keep well for 3 weeks after opening as long as it's kept in the fridge

Great recipe for Vickys White Grape & Apple Chutney, GF DF EF SF NF. … How to Cook Perfect Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF. Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF. Add the curry powder and stir in. Gradually add the stock and bring to the boil. Here is how you achieve it.

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