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Vickys Apple Chutney, GF DF EF SF NF

Before you jump to Vickys Apple Chutney, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Energy Boosting Treats.

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Yogurt can be a snack many people ignore. The truth is, many people will substitute a container of yogurt for a healthy lunch-something we don't recommend. As a food, however, yogurt is one of the very best things you'll be able to reach for. It is made up of a lot of calcium, proteins, and B vitamins. Yogurt is frequently eaten to help preserve the digestive system because it is so easily digestible by most people. Quick hint: choose unsweetened yogurt and add in walnuts or flaxseeds. This decreases your sugar absorption without lowering the taste of your snack.

A large variety of quick health snacks is easily obtainable. Choosing to live a healthy lifestyle can be as simple as you want it to be.

We hope you got benefit from reading it, now let's go back to vickys apple chutney, gf df ef sf nf recipe. To cook vickys apple chutney, gf df ef sf nf you need 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Vickys Apple Chutney, GF DF EF SF NF:

Get 500 g (1 pound) of peeled, cored and chopped cooking apples.
You need 250 g of (1 & 1/4 cups) light brown sugar.
Use 160 g (1 cup) of raisins.
Use 1 of small onion, finely chopped.
Prepare 1 of scant teaspoon mustard seeds - around 2/3 of a level tsp.
Get 1 of scant teaspoon ground ginger - as above.
Prepare 1/4 tsp of low sodium salt.
You need 240 ml (1 cup) of apple cider vinegar.

Instructions to make Vickys Apple Chutney, GF DF EF SF NF:

Put all the ingredients into a heavy based pan and stir together then bring to the boil.
Turn down to a simmer and let cook uncovered until thickened, around 20 minutes.
Once the chutney is thick and pulpy in consistency take the pan off the heat and let cool.
While the chutney is cooling, sterilize your jars. You'll need 3 x 300ml jars. Wash the jars and lids well in hot, soapy water then let air dry.
Preheat the oven to gas 4 / 180C / 350F and set the jars on a baking tray open end up inside.
Bake the jars for 10 minutes and while they're in the oven, boil their lids in a pan of water for the same length of time.
Spoon the cooled chutney into the jars, seal and label. It's ready to eat now if you want but I let mine sit for 3 months before opening. Unopened and kept in a dark cupboard it will be absolutely fine for up to 2 years so double the recipe if you want to.
This chutney is fantastic with ham and cheese and makes an excellent homemade Christmas gift. It will keep well for 3 weeks after opening as long as it's kept in the fridge.

It is best to run some. For more chutney recipes visit Goodhousekeeping.co.uk. We earn a commission for products purchased through some links in this article. A fantastic addition to a cheeseboard, this easy chutney also pairs well with roast pork, ham or. Recipe: Tasty Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF.

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