Mint Apple Chutney Recipe
Ingredients
| Apples | 1/2 Kilogram | |
| Sugar | 150 Gram | |
| Mint | 1 Tablespoon, finley chopped | |
| Salt | 1/2 Teaspoon | |
| White malt vinegar | 1 Cup (16 tbs) | |
| White malt vinegar | 1 Cup (16 tbs) (For the Spiced Vinegar) | |
| Cloves | 5 (For the Spiced Vinegar) | |
| Cinnamon | 1/2 Inch (For the Spiced Vinegar) | |
| Nutmeg | 1 Pinch (For the Spiced Vinegar) | |
| Tie together in a spice bag | ||
| Black pepper | 1 To taste, crushed (1/2 tsp each of the following:) | |
| Coriander seeds | ||
| 1 small red chilly broken in two | ||
Directions
1. To one cup of vinegar add the spices and boil for some time until the flavour of the spices has been imparted to the vinegar. Remove from fire, leave aside for a few days, then strain and use.
2. Wash, wipe and chop the apples. Place them in a thick-bottomed saucepan. Add the vinegar and cook on low heat to boiling point.
3. Add the salt, sugar, and spice bag to the pan, then cook further until a chutney consistency is reached. Add the chopped mint, and mix thoroughly. Remove from fire. Pour into a hot sterilised jar and seal.
2. Wash, wipe and chop the apples. Place them in a thick-bottomed saucepan. Add the vinegar and cook on low heat to boiling point.
3. Add the salt, sugar, and spice bag to the pan, then cook further until a chutney consistency is reached. Add the chopped mint, and mix thoroughly. Remove from fire. Pour into a hot sterilised jar and seal.
Chef
