Autumn Fruit Chutney Recipe

• 1 kg Granny Smith apples
• 1 kg peaches, quartered or possibly 300g. dry peaches, minced
• 200 gm dry apricots, halved
• 200 gm sultanas
• 800 gm sugar
• 1 Tbsp. salt
• 6 x cloves garlic, chopped
• 70 gm ginger, peeled and grated
• 1/2 tsp cayenne pepper
• 2 x cinnamon sticks good healthy pinch of Krokos Greek red saffron*
• 3 x bay leaves

1. Peel, core and chop the apples and place in a large saucepan with the peaches, apricots, sultanas, cinnamon sticks, bay leaves, ginger, vinegar, sugar, salt, cayenne pepper and saffron.
2. Bring to the boil then and simmer vigorously for 30 min, stirring frequently to stop the fruit burning (be careful when stirring as the mix tends to splatter a little).
3. When the mix has thickened and looks syrupy, turn off the heat and allow to cold slightly.
4. Remove the cinnamon sticks and bay leaves and bottle in sterile glass jars and seal.
5. Store at cold room temperature for up to 12 months.
6. *Note: Any other stone fruits can be substituted for the peaches - plums and nectarines work very well.

apples, peaches, sultanas, sugar, salt, garlic, ginger, cayenne pepper, cinnamon, bay leaves

Taken from cookeatshare.com/recipes/autumn-fruit-chutney-72180 (may not work)