Vickys White Grape & Apple Chutney, GF DF EF SF NF
Source : Toast The Coriander Amp Cumin Seeds In A Dry Frying Pan Until Fragrant Then Grind To A Coarse Powdertoast The Mustard Seeds Until They Start To Pop Th...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : June 5, 2026
Step:
Toast the coriander & cumin seeds in a dry frying pan until fragrant then grind to a coarse powder
Toast the mustard seeds until they start to pop then add them to the powdered seeds
In a pan put the chillies, onions, ginger, vinegar and toasted spices. Bring to a boil then turn down to a simmer for 10 minutes until the onions are softened
Add the chopped apple, grapes, sugar and salt and bring back to the boil while stirring
Let it boil for 15 - 25 minutes until the mixture is thick, stirring now and again
Pour into warm sterilized jars, seal and label
Store in a cool dark place for up to a year
Makes around 3 x 454g jars, 1.4kg / 3lbs
Ingredients
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
2 green chillies, deseeded and finely chopped
3 onions finely chopped
2 tsp ground ginger
400 ml cider vinegar
1 tsp salt
1000 grams apples, peeled, cored & chopped
300 grams seedless white grapes
450 grams granulated sugar
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