Difficulty: Medium
Peel, core, and chop the Pippin apples. Peel and finely chop the onions.
In a large preserving pan or heavy saucepan, combine the crushed garlic, lemon juice, chopped apples, onions, and mustard seeds. Add two-thirds of the vinegar and mix well.
Bring to a boil over medium heat, then reduce to a low simmer. Cook for at least 1 hour until softened. Stir in the sultanas, crushed ginger, salt, brown sugar, and remaining vinegar. Simmer gently, stirring frequently, until the mixture thickens to a jam-like consistency.
Ladle into sterilized jars, seal tightly, and label. Store in a cool, dark place.
Expert tip: This Indian-inspired chutney combines fruits and vegetables with vinegar and sugar for a tangy-sweet preserve. Judge quality by its thick consistency. Allow at least 3 months to mature before serving with cold meats, cheeses, or curries.
Joëlle's advice: Can't find brown sugar? Substitute with crushed brown cane sugar—inquire with your local chef for the best results.
