With Christmas fast approaching people everywhere will likely be spending their next two weekend frantically running around the supermarkets in a bid to stock up on turkey, puddings and mulled wine. With much of people’s attention focused on just what they will need for the main course i.e. the right sized turkey, potatoes, carrots, parsnips, cranberry sauce and sprouts, occasionally the latter half of the meal can sometimes be forgotten about. This is quite unfortunate since in my experience it is often the little things that make Christmas dinner so special; it’s the only meal of the year where you purposely struggle away in the kitchen to serve 3 different types of potatoes, soup as well as pate for starters, hot pudding preceded by creamy fruit trifle and of course tucked in at the end, my favourite, the cheese board.
That being said here is a recipe for excellent chutney to serve with your cheese board that will add that all important finishing touch. It is so simple you can even get the kids involved.
700g chopped Granny Smith apples
1 finely chopped onion
350ml cider vinegar
1 tsp of ground ginger, turmeric, ground cumin and ground coriander
Place all the ingredients to a pan, add a pinch of salt and allow to simmer for 45min then spoon the mixture into a bowl and allow it cool. It is just the thing to help turn a meal into a banquet.