This storecupboard relish has all the flavours of a classic cooked chutney but with more bite. It makes a great last minute accompaniment to a cheese board or ham

Ingredients

4 serv.

large Braeburn apples↗2
(or similar), peeled, cored and diced
red onion↗1
finely chopped
sultana↗125g g
red wine vinegar↗80ml ml
dark brown soft sugar↗40g g
ground ginger↗½ tsp tsp
cumin↗¼ tsp tsp
cayenne↗pinch of
pinch of

Step-by-step instructions

1
Mix all the ingredients together in a bowl. Give them a good stir and season generously with salt and pepper.
2
Pour into a sterilized jar and refrigerate. Leave for 2 – 3 days, shaking once a day, before eating. Keep for up to a week more.

Source: bbcgoodfood.com

Original recipe ↗

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