Apple chutney

Apple chutney

Previously a secret only revealed to people attending the vegan cooking workshop here, this is a tangy chutney that helps out in an apple glut and can be frozen. It complements dhal really nicely. Oooh, that’s nice is a typical response. And here’s how you make it.

Here featured in autumn with  golden dhal, roast parsnips and salad of radicchio with pomegranate molasses dressing.

Ingredients makes a cereal bowlful

  • 3 medium sized apples – small chunks
  • 2 tbsps oil
  • A thumb of grated ginger
  • About 5 cm cinnamon pieces
  • 1 star anise
  • Pinch of chili flakes
  • 3 cloves
  • 1 tsp turmeric
  • 4 tbsps water
  • 2 tbsps brown sugar
  • Juice of a lemon


  1. Heat the oil towards smoking and drop in the woody spices, stirring for about 30 seconds, then the turmeric quickly followed by the apple.
  2. Stir fry for 5 minutes then add the water, put on the lid until pieces cook
  3. Take out the woody spices. Add the sugar and mash up; let it thicken. Turn off heat and add lemon juice.