Spice a garden glut of fruit with coriander, cumin and mustard seeds for this pickle that’s perfect for hampers
Prep:30 mins
Makes about 1.5kg/3lb 5oz
1 tsp cumin seed1 tsp coriander seed1 tsp mustard seed2 green chillies, deseeded and finely chopped3 onions, finely chopped2 tsp powdered ginger400ml cider vinegar1kg apple, peeled, cored and chopped300g seedless white grape450g granulated sugar
STEP 1Toast the cumin and coriander seeds in a dry frying pan until aromatic. Tip into a mortar and coarsely grind with the pestle. Toast the mustard seeds in the same pan until they start to pop, then add to the other spices. Tip the spices into a large pan with the chillies, onions, ginger and vinegar. Bring to the boil, then simmer for 10 mins until the onions are softened.STEP 2Add the chopped apples, grapes, sugar and 1 tsp salt, and bring to the boil, stirring. Boil hard, stirring from time to time, for about 15-25 mins until the mixture is thick and pulpy.STEP 3Pot into warm sterilised jars (see tip, below), seal and label. Store in a cool, dry place for up to 1 year.
