Mint Chutney

This is the recipe for the pickle that I made the other week.  It is unusual in that it is not a cooked chutney at all but more of a pickle.

The recipe is a Mary Norwak one

3/4 pint/375ml cider vinegar
1lb/450g sugar
2 teaspoons of mustard (oohps I missed this out)
1lb/450g eating apples
2 medium onions
8oz of fresh mint leaves
2oz of seedless raisins
Pinch of salt

Heat the vinegar in the pan and then stir in the sugar and mustard until the sugar has dissolved.  Stir well, take off the heat and cool slightly. Chop the apples, onions and mint very finely and put in a bow with the raisins and the salt.  Pour on the vinegar mixture, ix well and pour into hot sterilised preserving jars.  Seal at once.

This is a very light pickle, and the flavour is lovely (I didn't put the mustard in as I missed it off the recipe) but it is still a very tasty preserve - very fresh and not heavy.  Very nice with some cold meats and fried potatoes.