Fresh Green Apple Chutney

Method

Very dark, sweet, mushy chutneys are a great favourite with many people, but I personally prefer fresh chutneys with clear colours and separate flavours.

All sorts of ingredients which don’t need cooking can be used for fresh chutneys, which are light and refreshing. Using a food processor this technique based on fresh green apple with mint and coriander only takes minutes to make, and will keep in a covered jar in the refrigerator for up to 1 week. Serve with cold or roast meat and poultry, spoon it into curries and casseroles, eat it with crusty bread and cheese or in sandwiches, or mix it with cottage cheese for a delicious baked potato filling.

Put 1 peeled, cored and chopped cooking apple, 4 tablespoons lemon juice, 1 deseeded green chilli cut in half, 1 generous handful fresh mint leaves, 2 tablespoons fresh coriander leaves and 1 teaspoon caster sugar into a food processor and whizz to a coarse paste. Add salt and cayenne pepper to taste. The mixture should be moist — if it seems too wet add some more mint leaves and whizz again.

,