Apple Onion and Mint Chutney

by Edward Daniel
Apple, onion and sultanas stewed in malt vinegar and sugar sealed with mint to make Apple Onion and Mint Chutney.

Dish a little savoury condiment on your pecker and relish in delight.

Apple, onion and sultanas stewed in malt vinegar and sugar sealed with mint to make Apple Onion and Mint Chutney.

This condiment will trample over any beliefs that vegan food can’t be super simple to make.

Make this:

  • When you’ve got a good curry on the go and a chutney that’ll add a touch of sparkle to polish off your dish
  • When you’ve got apples growing in abundance in your orchard and savouring a few over the winter to complement your repertoire of dishes is exactly what you need
  • When you’ve a soiree on the go and need a complimentary hors d’oeuvre that’ll have your guests in fits of delights

Apple Onion and Mint Chutney was inspired by mum’s cooking.  She’d handpick apples at the local farmer’s market, polish them and make a vat full of gorgeous chutneys to complement mouth burning curries.

Chutneys is a classical Indian condiment made with chopped fruit cooked in vinegar, sugar and spices. “Chutney” derives from the Indian “chatni” meaning the lip-smacking uproar when eating something super yummy.

Love.

Edward x

Apple, onion and sultanas stewed in malt vinegar and sugar sealed with mint to make Apple Onion and Mint Chutney.
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 750g onions
  • 750g cooking apples
  • 200g sultanas
  • 350g raw unrefined sugar
  • 140ml malt vinegar
  • Pinch of salt
  • Few sprigs of mint

Instructions

  1. Boil the onions in filtered water for 5 minutes. Drain and place onions in a large saucepan.
  2. Peel, core and roughly chop the apples. Add to the pan with the sultanas, sugar and malt vinegar.
  3. Bring to the boil. Reduce heat, cover and place on a low heat for about an hour and a half.
  4. Sterilise jars and finely chop some mint.
  5. Once the chutney is done. Switch off the heat. Stir in the mint and pot into and seal into the sterilised jars.
  6. Serve the chutney with curries, vegetables or whatever takes your fancy.

 

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