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
  • 1 tbsp 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.