Crab apple chutney

My friend Sarah has kindly given me lots of crab apples, so I am trying out some chutney recipes. Here is the first one:

INGREDIENTS

680 g (4 cups)  Crab Apples, Chopped
230 g Brown Sugar
1 Onion, Chopped
1-3 Chillies
3/4 inch Fresh Ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
8 oz (1 cup) Cider Vinegar
pinch Salt
A small handful of raisins

INSTRUCTIONS
Pop all ingredients into a pan with no lid
Reduce the heat and gently simmer, stirring occasionally, for at least an hour or until most of the liquid has evaporated.
Once you're happy with the thickness, pour into sterilised jars

SLOW COOKER CRAB APPLE CHUTNEY

Put into slow cooker:

5 cups of quartered and cored crab apples (just over one litre/approximately 25oz)

2 crushed cloves of garlic

1/2 cup sugar

1 inch fresh ginger, grated

1 tspn each cinnamon, powdered ginger and cumin seeds

1/4 teaspoon ground cloves

1 - 2 chillies, mostly deseeded but with a few seeds

salt and pepper

3/4 cup vinegar

Cook on LOW for 10 - 12 hours until dark and soft. Bottle into sterilized jars.

Peach chutney

Peach Chutney

1/2 cup chopped onion
2 teaspoons olive oil
1-1/2 cups chopped peeled fresh peaches
1/3 cup raisins
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
Pinch cayenne pepper
1 tablespoon minced fresh cilantro
1 teaspoon cider vinegar


Directions
In a microwave-safe bowl, combine onion and oil. Cover and cook on high for 2 to 2-1/2 minutes or until onion is tender.
Add the peaches, raisins, brown sugar, cinnamon, salt, cloves and cayenne. Cover and cook at 50% power for 5 minutes. Uncover and cook 4-5 minutes longer or until thickened. Stir in cilantro and vinegar. Cool. Serve at room temperature. Store in the refrigerator.

Rhubarb chutney

1 kg rhubarb
675 g light muscovado sugar
2 med onions chopped
225 g sultanas
500 ml white wine or cider vinegar
2 tbsp wholegrain mustard
1 tsp ground mixed spice
1 tsp ground ginger
1 tsp ground black pepper
1 tsp sea salt
¼ tsp cayenne pepper

Instructions

Trim the rhubarb and cut into short lengths. Place in a preserving pan or large saucepan with all the remaining ingredients.
Cook over a low heat stirring until the sugar has dissolved.
Bring to a gentle boil (just a little more than simmering )and cook uncovered for about 1 hour until the chutney is golden brown and thick. Stir occasionally to begin with and then frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
Spoon into hot sterilized jars. Cover and seal.

Notes
Store in a cool dark place. The chutney should keep for up to 1 year.