This autumnal chutney complements griddled, roasted or bbq’d pork or chicken.  In fact any cooked leftover meat can be served in an open sandwich topped with a spoonful or two of the relish. The chutney is also delicious when spooned onto a thick slice of bread, topped with your favourite cheese and grilled for a few minutes

Makes 1/2 litre



2 large eating apples

(discovery, braeburn work well)

1 red onion

125g sultanas

80ml red wine vinegar

40g dark brown soft sugar

½ tsp ground ginger

¼ tsp cumin

Pinch of chilli powder

  1. Sterilise the storage jar/s for the chutney.  Wash them in hot soapy water, then rinse with clean hot water. Do not dry the jar/s. Place them in a cold oven and then adjust the temperature to 130˚C.  When the oven has reached the required heat leave the jars for 10 minutes.  Turn off the oven and allow the jars to cool slowly.
  2. Peel and dice the onion finely.
  3. Peel, core then dice the apples.
  4. Mix the apples and onion with the remaining ingredients and season to taste.
  5. Pour into the sterilized jar.
  6. Refrigerate for two days, shaking once each day.
  7. Keeps for up to a week or more.