Minted apple chutney

Makes: 2 jars
Preparation time: 15 minutes + cooling time
Cooking time: 40 minutes


1 medium red onion, finely chopped
3 garlic cloves, crushed
1in piece (approx. 60g) fresh ginger, peeled and thinly sliced into rounds
80g (3oz) currants
250g (9oz) granulated sugar
75g (3oz) honey
200ml (7floz) cider vinegar
Juice of 1 lemons
Juice of 1 orange
1 chilli, deseeded and finely sliced
⅓ tsp ground cloves
⅓ tsp ground allspice
⅓ tsp green cardamom pods, bashed
1 cinnamon stick
4 apples, peeled, cored and coarsely chopped
bunch fresh mint leaves, finely chopped


1. In a large saucepan set over medium heat, combine the onion, garlic, ginger, currants, sugar, honey, cider vinegar, lemon juice, orange juice, chili, cloves, allspice, cardamom pods and cinnamon stick.

2. Cook until reduced by two-thirds, about 15 minutes. Add the apples and cook until they are tender and the liquid has almost evaporated, about 20 to 25 minutes. Cool to room temperature, remove and discard the cinnamon stick.

3. Stir in the mint just before serving. Serve at room temperature or store in the fridge in an airtight container for up to 5 days.

Recipe and image courtesy of

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