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Apple and mint chutney by Nikki Legon

Apple and mint chutney by Nikki Legon

A tasty combination...

Apple-and-mint-chutney


3 bunches of fresh mint leaves, washed

3 red onions, chopped

6 green chillies, stalks removed

9 cloves garlic

3 tsp of fresh grated ginger

6 tbsp of fresh lime juice

2 tsp of cumin powder

Place all of the above into a blender and blend to a smooth paste.

480ml of cider vinegar

240ml of brown sugar

8 Granny Smith apples, peeled and cut into small dice

180g golden raisins

2 tsp chilli pepper flakes

1 tsp cardamom powder

Salt to taste

Method

Simmer the vinegar and sugar for 7 minutes or until the mixture reduces and becomes dark brown and a bit thicker. Add the apples and all of the other ingredients plus the blended ingredients.

Simmer, covered, for 15 minutes. Remove the lid, stir and cook until the apples are soft and the vinegar has cooked out. Place into sterilised jars.

This chutney is lovely served with cheese or cold meats.

Alternatively, add a spoonful to lamb stock to serve with roast lamb.

Keep in the fridge where it will last for about 6 months.