2.5kg apples (I used braeburn, but any apple will do)
3 tablespoons grated ginger
2 tablespoons cushed garlic
2 tablespoons cinnamon
2 tablespoons salt
1 teaspoon allspice
1teaspoon black pepper
1/2 teaspoon ground cloves
1/4 - 1/2 teaspoon cayenne pepper (optional)
3 tablespoons cornflour mixed in 1/2 cup water
Peel, core and chop apples.
Into the crockpot mix the vinegar, sugar, ginger, garlic and spices.
Mix in the chopped up apples. Cook on high for 6 - 8 hours. When cooking is about 2/3 way through remove lid and let some steam out. This helps to thicken the chutney as well. About an hour before cooking is complete add the cornflour paste and let it cook through. Bottle into jars and seal.
Keeps at least 6 months IF jars have been properly sealed.
Ideal for cheese boards, sandwiches, curries, salad dressings, cold meats or dips.