By: Womans Weekly Family Cooking Yield: 3.2 kg Peel, quarter and core the apples then slice them into a large pan. Add the onions, spices, salt and vinegar. Bring to the boil, cover the pan and simmer for 30-40 minutes until the fruit has pulped down. Remove the lid and boil the chutney to evaporate the excess liquid, stirring occasionally. Add the sugar and sultanas and heat gently to dissolve the sugar, stirring all the time. Bring to the boil, stirring, until the chutney is thick and no liquid is lying on top of it - this will take about 20 minutes. Pour into clean, warmed jars, cover and label. Posted to EAT-LF Digest by Barbara Heller
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|Serving Size: 1 Serving (114999g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1738 (3%)|
|Amt Per Serving||% DV|
|Total Fat 193.1g||257 %|
|Saturated Fat 31.9g||160 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 57.9g|
|Cholesterol 0mg||0 %|
|Sodium 1142.2mg||39 %|
|Potassium 121505.4mg||3198 %|
|Total Carbohydrate 15653.5g||4604 %|
|Dietary Fiber 2721.2g||10885 %|
|Sugars, other 12932.2g|
|Protein 297.3g||425 %|
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Calories per serving: 58943
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