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
80ml red wine vinegar
40g dark brown soft sugar
½ tsp ground ginger
¼ tsp cumin
Pinch of chilli powder
- 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.
- Peel and dice the onion finely.
- Peel, core then dice the apples.
- Mix the apples and onion with the remaining ingredients and season to taste.
- Pour into the sterilized jar.
- Refrigerate for two days, shaking once each day.
- Keeps for up to a week or more.