Indian inspired: Maunika Gowardhan’s spiced apple and ginger chutney

Makes 600g Preparation time: 30 minutes Cook time: 45 minutes

Ingredients

2 tbsp cumin seeds

2 tbsp fennel seeds

2 tbsp vegetable oil

1 medium onion, thinly sliced

3 tbsp grated ginger

1 tbsp Kashmiri chilli powder

190g soft brown sugar

4 tbsp white balsamic vinegar 850g cooking apples, peeled, cored and cut into cubes

Pinch of salt

Method

Put the cumin and fennel seeds in a small frying pan and dry roast over a low heat for 3 to 4 minutes, stirring regularly. Remove from the heat and leave to cool. Grind to a coarse powder and set aside.

Heat the oil in a heavy-based saucepan over a medium heat. Add the ground cumin and fennel seeds and sizzle for a minute. Add the sliced onion and fry for 5 to 7 minutes until softened and starting to colour. Add the ginger, chilli powder, sugar, vinegar, chopped apple and salt. Mix well, making sure the apple is well coated with the spices.

Simmer the mix over a low heat for an hour, stirring after 30 minutes. The chutney is ready when it is thick, syrupy and caramelised.

Leave to cool completely, then divide between sterilised jars. Once opened, refrigerate and use within two weeks.