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1
These are the ingredients.
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2
Remove the core from the apples, and slice into bite-sized pieces.
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3
Put them in a cast iron pot, coat with the sugar, and leave for about 1 hour.
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4
Thinly slice the onion.
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5
Roughly chop the garlic, ginger, red chill peppers and prunes.
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6
Cut the lemon into quarter rounds, then thinly slice them.
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7
Cut the banana into bite-sized pieces.
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8
Sprinkle 100 ml of the vinegar over the apples, and turn on the heat.
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9
When it comes to a boil, turn down the heat to very low, and simmer for 10 minutes, stirring occasionally.
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10
Add the ingredients from Step 3, cinnamon, cranberries, black pepper, and rest of the vinegar.
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11
Simmer for about 40 minutes over very low heat, stirring from time to time.
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12
When the liquid in the pot has reduced like this photo, add the salt, turmeric, and chopped mint.
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13
Mix, simmer for another 5 minutes, and it's done.
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14
Transfer to clean sterilized jars, and seal with the lids.
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15
Place the jars upside down until the chutney has cooled down to sterilize the air inside.
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16
I normally keep them at room temperature in our house.
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17
Served with curry.
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18
The chutney's sweet and sour taste goes so well with the curry!
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19
Served with camembert cheese.
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20
The chutney shown in this photo is 2 years old!
