Created by Ishay Govender

5 ml (1 tsp.) cumin seeds

5 ml (1 tsp.) caraway seeds

5 ml (1 tsp.) pink peppercorns

4-5 small curry leaves

1 bay leaf

2 cardamom pods

1 star anise

2.5 ml (½ tsp.) pickle masala or 1.25 ml (¼ tsp) cayenne pepper

6 ClemenGold, peeled and segmented

juice of ½ medium lemon

15 ml (1 tbsp.) white sugar

1 medium ‘Granny Smith’ apple and extra lemon juice to prevent browning

15 ml (1 tbsp.) vinegar

a pinch of sea salt

 

Method

  • In a large, dry non-stick pan, on medium heat; add all the spices and leaves except the pickle masala and cayenne pepper.
  • Toast the spices for a few minutes until aromatic, shaking the pan from time to time to prevent burning.
  • Add all the toasted spices, except bay and curry leaves, to a mortar and grind with a pestle – keep some coarse and some
  • Quarter the apple, remove the seeds and slice into ¼ cm thick slices. Add a teaspoon or two of lemon juice to the slices to prevent browning.
  • In the same pan used to toast the spices, add the ClemenGold segments and turn the heat up to medium.
  • After a minute or two, add the lemon juice and sugar and stir to dissolve the sugar and to soften the segments slightly.
  • Add the apple slices and vinegar and cook for a minute.
  • Add all the spices, including the pickle masala, salt, bay and curry leaves and cook for two minutes whilst stirring.
  • Remove from the heat.
  • This chutney will keep for a few days in the refrigerator and can be served hot or cold – on crusty buttered bread; with grilled chicken, fish or in sandwiches.