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Apple and Green Pepper Chutney


3 green peppers
1 medium onion
1.4 kg cooking apples
225 g seedless raisins
1 tablespoon salt
300 ml vinegar
350 g sugar
1 1/2 tablespoons ground ginger
110 g redcurrant jelly
3 lemons; zest and juice

Seed the peppers, peel the onion, peel and core the apples and mince all finely together with the raisins. Place the mixture in a large saucepan with the remaining ingredients and simmer for about 1 hour, or until the chutney is thick. Turn it into warmed pots and cover.




STACKS, The Art of Vertical Food

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