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

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys apple chutney, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Apple Chutney, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vickys Apple Chutney, GF DF EF SF NF is something that I’ve loved my whole life.

Toss the apples in the lemon juice. What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis' recipes mean? Use them to help choose recipes that are best suited for you!

To begin with this recipe, we must 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 it.

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

These scones make use of any apples going soft in the fruit bowl! Vickys Asian-Style Fish Parcels, Gluten, Dairy, Egg & Soy-Free Recipe by Vicky@Jacks Free-From Cookbook. The ultimate Christmas puff pastry parcels recipe! Step by step, easy to follow instructions on how to make apple chutney.

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

Make this aromatic apple and tomato chutney to enjoy for months to come. Kefir-Fermented Oat-Pumpkin Cookies (GF, EF, SF). These allergy-friendly, easily digested cookies are barely sweetened — so feel free to enjoy them at breakfast too! Lemon Cake Cookies (GF, DF, EF, NF). They taste like lemon cake, but they're really an egg-free cookie! chutney recipes.

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