This storecupboard relish has all the flavours of a classic cooked chutney but with more bite. It makes a great last minute accompaniment to a cheese board or ham
Prep:15 mins
Makes about half a litre
2 large Braeburn apples (or similar), peeled, cored and diced1 red onion, finely chopped125g sultana80ml red wine vinegar40g dark brown soft sugar½ tsp ground ginger¼ tsp cuminpinch of cayenne
STEP 1Mix all the ingredients together in a bowl. Give them a good stir and season generously with salt and pepper.STEP 2Pour into a sterilized jar and refrigerate. Leave for 2 – 3 days, shaking once a day, before eating. Keep for up to a week more.
