Prep:
Peel, core and slice the apples. Peel and chop the onion into 10 to 15mm cubes.

Put the onions, apples, raisins and salt into a pan with the vinegar and Jack Daniel’s® Full Flavour Smokey Barbecue Sauce . Tie the pickling spice in a muslin cloth bag and add to the pan. Stew until tender. Approximately 30 minutes.

Remove the spice bag and add the ginger and sugar. Stir until the sugar has dissolved. Bring to the boil and boil until the chutney is thick.

Put into hot, clean, sterilized jars and seal. Allow to cool and label jars.

To serve: Traditional English Cheeses such as Stilton, Lancashire and Red Leicester would compliment this tangy and fruity chutney. Partner it up with a crusty granary roll or crackers, mixed olives and the old favourites celery and fresh apple.

This chutney will also work well as an accompaniment to hot or cold meats such as pork or turkey and will add a little spice to hum-drum packed lunch sandwiches.

Download a printable copy of our Baked onion and apple chutney recipe.