Apple & carrot chutney

This sweet chutney tastes delicious on a chesse or ham butty or on the side of the plate with sliced pork or chicken. It's so yummy and versatile. 

Makes approx 1-1.5 litres 

1 tablespoon of olive oil

2 onions peeled and chopped

4 large cooking apples peeled, cored and chopped

3 carrots grated

4 tbsp sultanas 

100g granulated sugar

200g dark brown sugar 
300ml water 

1 tsp ground cinnamon 

1/2 tsp ground nutmeg

1/4 tsp ground allspice 

1/4 tsp cumin or chilli powder

Sprinkle of salt

1)In a large pan, heat the olive oil gently and add the onion. Cook on a very low heat until soft and nearly caramelised, stirring occasionally, don't let the onion brown. 

2)add all of the other ingredients and bring to the boil. Reduce the heat and cover. 

3)simmer for 30 mins stirring regularly until the mixture has reduced and the apples are tender

4)immediately stir into hot sterilised jars and seal. Once cooled store on a cool, dark place. 

5)after opening the chutney should last 4 weeks in the fridge