Thanks to Catherine Hill for this handy recipe that uses up a lot of apples and is totally delicious and very flexible (ie you don’t have to measure the quantities). It’s more like savoury jam than chutney and is lovely on crackers or toast (you don’t need cheese although that is a nice combination too).
2 tbsp salt
1 inch piece of fresh ginger peeled
5 fl oz cooking oil
2 tbsp mustard seeds
1 tsp fenugreek seeds
2 tsp ground cumin
1 tsp chilli powder
1 tsp turmeric
3-4 fresh chillis seeded and chopped
5 fl oz vinegar
Peel, core and chop apples, sprinkle with salt and set aside.
Grate half the garlic and ginger, finely slice the other half.
Heat the oil and fry all ginger and garlic until the garlic starts to brown.
Add mustard seeds, fenugreek, peppercorns, cumin, chilli powder, turmeric, fresh chillies and fry gently for a few minutes.
Add apples, vinegar, sugar
Stir and cook on low heat for about 30 mins until the apple chunks have nearly disintegrated.
Put in sterilised jars and seal.