This Ultimate Pink Lady® Apple and Ginger Chutney is simple, easy to make and will take your picnic to the next level or can be enjoyed with an evening table spread in the garden, with a chilled glass of wine. This chutney is best paired with your favourite cheeses, cold meats, and fresh bread.
Full preparation
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Place all the ingredients in a saucepan with a lid.
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Cover, bring to the boil then simmer on a gentle heat for 40 minutes, stirring often and removing the lid for the last 10 minutes.
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While the chutney is cooking, sterilize some jars. Preheat the oven to 180°C/160°C/gas mark 4. Put clean and dry glass jars on a baking tray and place in the oven for 10 minutes. At the same time, pop the lids into a pan of boiling water for 10 minutes. Remove the jars from the oven. Remove the lids from the pan of water using tongs. Set aside, without touching the jars or lids.
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Once the chutney has cooled, fill the jars and screw on the lids. Then enjoy!
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TIP: Store in the fridge and eat within three weeks.
