Apple & grape chutney
- Preparation and cooking time
- Cook: -
- Makes about 1.5kg/3lb 5oz
Spice a garden glut of fruit with coriander, cumin and mustard seeds for this pickle that's perfect for hampers
- STEP 1
Toast the cumin and coriander seeds in a dry frying pan until aromatic. Tip into a mortar and coarsely grind with the pestle. Toast the mustard seeds in the same pan until they start to pop, then add to the other spices. Tip the spices into a large pan with the chillies, onions, ginger and vinegar. Bring to the boil, then simmer for 10 mins until the onions are softened.
- STEP 2
Add the chopped apples, grapes, sugar and 1 tsp salt, and bring to the boil, stirring. Boil hard, stirring from time to time, for about 15-25 mins until the mixture is thick and pulpy.
- STEP 3
Pot into warm sterilised jars (see tip, below), seal and label. Store in a cool, dry place for up to 1 year.