Makes 1 medium jar

Hands-on time: 10 minutes

Hands-off time: 35 minutes

INGREDIENTS

3 (300g) large apples of your choice, peeled

1 small red onion, diced

1 cup (200g) Selati Pure White Sugar

¾ cup (185ml) apple cider vinegar

1 tsp mixed spice

1 tsp salt (optional)

Serving Suggestions:

Charcuterie board

METHOD

1. On a clean cutting board, cut the peeled apples into small, even-sized squares. Ensure the apples are cut into small pieces so they cook quickly. *Chef’s Tip: We’ve used Granny Smith apples because of their sour, tart flavour that pairs perfectly in sweet recipes and holds well when cooked.

2. Add the chopped apples, onions, Selati Pure White Sugar, apple cider vinegar, mixed spice and salt, if using, to a medium-sized, microwave-safe bowl. Mix until evenly coated. *Chef’s Tip: Sultana’s and chopped fresh chilli can be added here for a change in texture and a kick of spice.

3. Heat the mixture in the microwave for 20-25 minutes stirring in 5-minute intervals or until the mixture thickens into a chutney consistency. We used a 1000-watt microwave at high heat. *Chef’s Tip: The chutney can also be made on the stovetop if preferred.

4. Once cooked, transfer the chutney into a sterilised jar and allow it to cool, uncovered, until room temperature.

5. Serve the cooled chutney as is or as a charcuterie board accompaniment, and ENJOY! *Chef’s Tip: This chutney can be used in marinades.