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Mint Chutney
Mint Chutney is a traditional British recipe for a classic preserve made from onions, raisins, apples, and water mint (or garden mint) in a cider vinegar base with sugar that's cooked until thick and almost set and which makes an excellent accompaniment to lamb chops and cold lamb cuts. The full recipe is presented here and I hope you enjoy this classic British version of: Mint Chutney.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Makes:
2 jars
Rating: 
Tags : CurryWild FoodHerb RecipesBritish Recipes
Mint isn't just for mint sauce and this chutney makes the most of this amazing herb. Personally I would use the amazingly-flavoured water mint for this (but I have some growing locally); however, garden mint works just as well.
Ingredients:
450ml cider vinegar
2 tsp
mustard powder
2 medium onions, finely chopped
75g seedless raisins
450g sugar
450g cooking apples or
wilding apples, peeled and finely chopped
225g garden mint
Method:
Add the vinegar and sugar to a pan and heat gently until all the sugar dissolves then add the mustard and stir until it dissolves into the mixture. Add the onions, apples and mint to the pan then bring to a boil, reduce to a simmer and allow to cook for 10 minutes. Add the raisins, stir to combine, then simmer for 5 minutes.
Pour the chutney into jars that have been sterilized and warmed in an oven set to 110°C for 15 minutes. Seal with vinegar-proof lids then store for at least 3 weeks to mature before using.
