Authorcaitlinthewriter
From Success in Seasoning, Lea & Perrins, 1930
[cooked-sharing]
Pare, core, and chop the apples. Peel and chop the onion. Remove seeds and fibers from the peppers and chop fine. Put all these together in a kettle.
Add jelly, lemon juice, sugar, salt and vinegar and simmer gently for one hour.
The raisins should be seedless or seeded. Chop them and stir into the ingredients in the kettle.
Cook another hour, stirring frequently. Add the Lea & Perrins Sauce and seal in clean hot jars.
Apple Chutney is especially delicious served with roast meats or poultry.
Ingredients
Directions
Pare, core, and chop the apples. Peel and chop the onion. Remove seeds and fibers from the peppers and chop fine. Put all these together in a kettle.
Add jelly, lemon juice, sugar, salt and vinegar and simmer gently for one hour.
The raisins should be seedless or seeded. Chop them and stir into the ingredients in the kettle.
Cook another hour, stirring frequently. Add the Lea & Perrins Sauce and seal in clean hot jars.
Apple Chutney is especially delicious served with roast meats or poultry.
