My favourite dessert is a cheeseboard, and no cheeseboard is complete without a little chutney! Much like a jam, chutneys can be made with almost any fruit and differ from their jam cousins by the addition of some savoury items. They can be as simple as a little salt and vinegar, to as robustly complex with onions, garlic, spices and heat.
¼ cup Goodness Me! extra virgin olive oil
2 medium organic onions, peeled, sliced
2 cloves organic garlic, peeled, chopped
1 tsp ground black pepper
1 tbsp sea salt
1 cup cane sugar
2 ½ cups apple cider vinegar
¼ tsp ground cloves
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp turmeric
8 large organic Granny Smith apples, peeled, cored, diced
½ organic red pepper, seeded, diced
1 tbsp Dijon mustard
In a wide pot, add the oil, onions, garlic, black pepper and salt. Cook until very soft.
Add in the sugar and vinegar. Bring to a simmer and cook until the liquid has reduced and the liquid is boiling with glossy bubbles.
Add in the spices and cook for 5 minutes. Add remaining ingredients and cook on medium low. Juice will come from the fruit, stir frequently to ensure nothing sticks and burns to the bottom. Cook until there is no standing moisture and the mixture has thickened.
Jar and preserve immediately by pasteurization (see here), or keep in the fridge for up to a month.