Apple and Mint Chutney.

Chutneys and pickles are always welcome as dressings for hot and cold dishes. This is very quick and easy to make, and can be stored for up to two weeks in the refrigerator. However, you must remember that this is a condiment, not a preserve, and should be treated in the same way as a dressing or dip. It will not keep in the cupboard, so make a little at a time and make more as you need it.


2 Granny Smith apples, peeled and diced.

½ cup sultanas.

½ cup brown sugar.

½ cup white vinegar.

1 tblsp balsamic vinegar

1 small onion, diced.

¼ cup chopped fresh mint leaves.

½ tsp salt.


Peel and dice the apples, discarding any bruised bits. Place all the ingredients in a saucepan over a hot flame. Bring to the boil, stirring to combine fully. Reduce heat to a simmer and cook for a further 4-5 minutes, stirring frequently, until the apples are soft and the liquor syrupy.

Remove from the heat and allow to cool for 10 minutes, then pour into 2 clean 400ml plastic containers. Leave for 3-4 hours to settle, then use. Keep in the refrigerator for up to 2 weeks; remember that this is not a preserve. It is not shelf-stable and will not keep.

Yields: 2 400ml pottles.

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