Apple, peach and apricot chutney

Peel the cooking apples and chop them coarsely.  Place them in a large saucepan with all the other ingredients.  Cook over a gentle heat, stirring all the time until the mixture comes to the boil.  Reduce the heat and boil gently for approximately 30 minutes until a jam like consistency is obtained.  As the chutney starts to thicken, it will need to be stirred frequently to prevent the mixture sticking to the bottom of the saucepan.

Allow to cool, place in clean sterilised jam jars and cover with non-metallic lids.  Store in the refrigerator.  Use a required – delicious with cold meats and cheese.

N.B.  The correct ‘jam like’ consistency is reached when you can draw a wooden spoon over the base of the saucepan it leaves a clean line for a short while ie. the chutney is thick enough to stay separated for a short period of time.