There’s nothing like a good chutney to go with a Christmas cheese board. The key to making a quality chutney is a combination of the main ingredient with vinegar, salt, sometimes sugar and very often spices - which not only provide layers of flavour but also have strong antibacterial properties (helping them keep for many weeks and months!). This one is full of warming spices like cassia and mace and the flavour even improves over time.

Makes: 2-3 large jars

You Need:

• 400ml vinegar (white wine or cider vinegar is best)
• 400g light brown sugar 
• 1kg cooking apples - peeled and cut into chunks 
• 1 large onion - finely chopped
• 150g raisins, currants or sultanas
• BOXING DAY CHUTNEY SPICES (1 portion / 3 tbsp) please note if you're making a bigger batch, you'll need to scale up the fresh ingredients in proportion but the spices only by 2/3 or it will be too spicy!

• 2-3 large jars

Method:

1. Preheat the oven to 100°C/gas mark ¼ 
2. Wash the jars and lids in warm soapy water, then place in the oven for 5-10 minutes or until dry to sterilise them
3. Bring to the boil the vinegar, sugar, apples, onion, raisins and BOXING DAY CHUTNEY SPICES then turn the heat down and simmer uncovered for 1 hour or until the apples have broken down
4. The chutney is ready when a spoon stirred through the centre leaves a clear trail for a couple of seconds
5. Spoon into the sterilised jars and store in the fridge
6. Great served with cheese and biscuits or cold cuts

BOXING DAY CHUTNEY SPICES: Nigella, ginger, cassia, coriander, cinnamon, mace, cloves, allspice, cayenne, bay