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1
Heat the apple vinegar and sugar in a pot, and bring to a boil.
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2
Coarsely chop the ingredients marked beforehand.
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3
Add them in the pot once the mixture in the pot comes to a boil.
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4
Dice the ingredients marked , and add them in the pot.
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5
I like chunky chutney, so I dice them into larger pieces.
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6
Add the coriander, mustard seeds, bay leaf and rock salt, and simmer over low heat.
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7
Check the pot and stir occasionally.
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8
The photo shows what the mixture would be after cooking for 1 hour.
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9
Add lemon juice, and it's done.
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10
Sterilize jars.
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11
Fill the chutney in the jar while it is still hot.
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12
Close the lid tightly, and turn the jar upside down.
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13
Let it cool down completely, and store in somewhere like a basement.
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14
You can keep it for at least one year.
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15
I often make the chutney in bulk because it's good for food preservation.
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16
If you make only one jar of it, reduce the amount of the ingredients by a quarter.
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17
Simmering time would be shorter as well.
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18
If you like smooth chutney, finely chop the ingredients at Step 2 or use a blender at Step 4.
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19
Be careful not to burn yourself if you use a hand blender.
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20
The best time to eat would be about a week later, but taste it before you serve.
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21
I spread it on an open sandwich made with homemade bread and cheese.
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22
The chutney is mild and not so sour.
