Apple, onion and sultanas stewed in malt vinegar and sugar sealed with mint to make Apple Onion and Mint Chutney.
Dish a little savoury condiment on your pecker. And, relish in delight.
This condiment will trample over any beliefs that vegan food can’t be super simple to make.
Make this:
- When you’ve got a good curry on the go and a chutney that’ll add a touch of sparkle to polish off your dish
- When you’ve got apples growing in abundance in your orchard and savouring a few over the winter to complement your repertoire of dishes is exactly what you need
- When you’ve a soiree on the go and need a complimentary hors d’oeuvre that’ll have your guests in fits of delights
Apple Onion and Mint Chutney was inspired by mum’s cooking. She’d handpick apples at the local farmer’s market, polish them and make a vat full of gorgeous chutneys to complement mouth burning curries.
Chutney is a classical Indian condiment made with chopped fruit cooked in vinegar, sugar and spices. “Chutney” derives from the Indian “chatni” meaning the lip-smacking uproar when eating something super yummy.
Apple Onion and Mint Chutney is a condiment, vegan and paleo.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 750g onions
- 750g cooking apples
- 200g sultanas
- 350g raw unrefined sugar
- 140ml malt vinegar
- Pinch of salt
- Few sprigs of mint
Instructions
- Boil the onions in filtered water for 5 minutes. Drain and place onions in a large saucepan.
- Peel, core and roughly chop the apples. Add to the pan with the sultanas, sugar and malt vinegar.
- Bring to the boil. Reduce heat, cover and place on a low heat for about an hour and a half.
- Sterilise jars and finely chop some mint.
- Once the chutney is done. Switch off the heat. Stir in the mint and pot into and seal into the sterilised jars.
- Serve the chutney with curries, vegetables or whatever takes your fancy.
