Capsicum, Apple & Onion Chutney

WRITTEN BY

SERVES:

1 Jar

Prep Time:

Cook Time:

1.5 hours

This chutney is delicious in sandwiches, with crackers or with salad. It's easy to make and a useful way to preserve veggies that you can't eat before their best. You can experiment with endless fruit & veg combinations, creating a jar of tangy delight. Here are some of our favourite combinations:

Tomato and Red Onion Chutney: Combine diced tomatoes, red onions, vinegar, sugar, and spices for a tangy, savoury chutney.
Zucchini and Capsicum Chutney: Dice zucchini, capsicums, and add some onion for a mild and colourful chutney.
Spicy Carrot and Chili Chutney: Create a fiery chutney by blending carrots, chilli, and spices.
Beetroot and Orange Chutney: Roasted beets, orange zest, and a touch of ginger can result in a vibrant, earthy chutney.

This recipe is for capsicum, apples and onion chutney. It has a hint of sweetness from the apple and capsicum and savoury from the onion.

_Ingredients:

2 capsicums, deseeded & diced
1 onion, diced
1 apple, grated
½ tsp black mustard seeds
½ tsp of fresh or ¼ of ginger powder

½ tablespoon minced garlic
300 ml vinegar
½ cup sugar
Salt & pepper

_{Instructions:}

Dice the capsicum and onion. Grate the apple. Place the apple, capsicum, and onion into a pot. Pour in the vinegar. Add the salt, pepper, mustard seeds, ginger, and garlic.
Cook on low heat for 30 minutes, stirring often. When the capsicum and apple are soft, stir in the sugar. Cook for a further 1 hour on low heat, stirring often.
Transfer to a clean, sterilised, warm jar, and seal the lid. Allow it to cool. Although the chutney can be enjoyed immediately, it's best to wait two weeks for the flavours to mature.
Store in the fridge or a cool, dark place. Once opened, store in the fridge.

Serve with crackers and cheese or on burgers, sandwiches, and even salads.

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