Apple‑grape chutney

• cumin seeds↗1 ч. л. tsp
• coriander seeds↗1 ч. л. tsp
• mustard seeds↗1 ч. л. tsp
• green chilies↗2

  seedless, finely chopped

• onion↗3

  finely chopped

• ground ginger↗2 ч. л. tsp
• apple cider vinegar↗400 мл ml
• apples↗1 кг kg

  peeled, cored, sliced

• white seedless grapes↗300 г g
• granulated sugar↗450 г g

Step-by-step instructions

1. 1

   Toast the cumin and coriander seeds in a dry pan until fragrant. Transfer to a mortar and coarsely crush with a pestle. In the same pan toast the mustard seeds until they start to pop, then add them to the other spices.

2. 2

   Transfer all the spices to a large pot, add the green chilies, finely chopped onion, ground ginger and apple cider vinegar. Bring to a boil, reduce heat and simmer for 10 minutes until the onion is soft.

3. 3

   Add the sliced apples, grapes, granulated sugar and 1 tsp salt. Bring to a boil, stirring constantly. Boil over high heat, stirring occasionally, for about 15–25 minutes until the mixture thickens and reaches a purée‑like consistency.

4. 4

   Transfer the finished chutney into warm sterilized jars (see tip below), seal with lids and label. Store in a cool, dry place for up to 1 year.