- 2 large Braeburn apples (or similar), peeled, cored and diced
- 1 red onion, finely chopped
- 125g sultana
- 80ml red wine vinegar
- 40g dark brown soft sugar
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- ½ tsp ground ginger
- ¼ tsp cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- pinch of cayenne
Mix all the ingredients together in a bowl. Give them a good stir and season generously with salt and pepper.
Pour into a sterilized jar and refrigerate. Leave for 2 – 3 days, shaking once a day, before eating. Keep for up to a week more.