Black Grape Chutney with Rosemary

Ingredients

• 900 g (2lb) black seedless grapes, chopped
• 900 g (2lb) apples, peeled, cored and finely chopped
• 450 g (2 1/4 cup) granulated sugar
• 500 ml (2 cups) red wine vinegar
• 1 g (1 tsp) fresh rosemary leaves, finely chopped
• 1 lime, juice and zest
• 1 g (1/4 tsp) salt

Instructions

1. 1

   If the grapes are on the larger side, halve them.

2. 2

   Place the grapes and apples in a large heavy bottomed pan with the sugar, vinegar and rosemary, then bring slowly to the boil.

3. 3

   Reduce the heat to a gentle simmer and cook for 45 minutes, or until the fruit is soft and the chutney on the thick side.

4. 4

   Stir in the lime juice, zeste and salt.

5. 5

   Cook for another 15 minutes, or until the chutney is thick.

6. 6

   Tip the chutney into freshly sterilised jars, then cover and seal.

7. 7

   Leave to mature for at least 1 month before eating. Enjoy!