Marvão Castle – Portugal

Quinta do Retiro – Portugal – Fabulous holiday lets and very dog-friendly camping

Apple Chutney Recipe

Adapted from Canning and Preserving Food For Beginners by Manuela Paul

2lbs apples – washed, peeled & cored

1 chopped onion

1 chopped red bell pepper

4-6 cups raisins

2-4 cups vinegar

2-4 cups sugar

3 tablespoons mustard seed

2 tablespoons ground ginger

2 teaspoon allspice or nutmeg

2 teaspoons salt

Bring to the boil and then reduce heat and simmer for 45-60 mins. Put into sterilised glass jars (160 degrees C for approx 20 mins). Leave headspace of approx 1cm and then put into a  water bath canner for 10 mins. Remove from hot water and allow to completely cool before putting into storage cupboard.


Apple Sauce

Peel, core and cook a saucepan full of apples with sugar to suit your tastes for 40 mins



Rachel Mathews
Rachel Mathews

Professional international garden designer for over 30 years. My mission is to de-mystify garden design and make it easy for people to successfully design their own garden - without needing to spend a fortune!

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