Mint Apple Chutney
|Cooking apples||1⁄2 Kilogram (Sour Variety)|
|Finely chopped mint||1 Tablespoon|
|White vinegar/Malt vinegar||1 Cup (16 tbs)|
|For the spiced vinegar|
|Cinnamon stick||1⁄2 Inch|
|Crushed black pepper||1⁄2 Teaspoon|
|Coriander seeds||1⁄2 Teaspoon|
|Red chilly||1 Small, broken into two|
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.