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Apple Chutney

1750 Gr. (3 pound, 13 oz.) stewing apples, pealed, cored and chopped
1 Lemon, washed and chopped (pips removed)
1 Clove of garlic, peeled and chopped
1 1/2 c Sultanas
2 c Apple-vinegar
2 1/2 c Soft brown sugar (pressed firmly)
3/4 c Candied ginger, chopped
1 1/2 ts Salt
1/4 ts Ground cayenne pepper
Sterilized glass jars


About 6 cups

Bring all the ingredients to the boil in a fairly large pan. Reduce the heat. Simmer (no lid on the pan) for approximately 2 hours. When the mixture is thick enough, pour the chutney in sterilized jars and close them immediately.




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