Mint Chutney from Wild Food by Mary Norwak
Put the vinegar into a pan and add the sugar and mustard. Heat gently, stirring well until the sugar has dissolved. Peel the apples and onions and chop very finely. Add to the pan with the finely c...
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Cooking tools:
- Mason jar
- Stove
- Saucepan
- Wooden spoon
- Peeler
- Chef's knife
- Cutting board
Ingredients
- 225 g (8 oz) fresh mint leaves
- 450 g (1 lb) eating apples
- 450 g (1 lb) sugar
- 75 g (3 oz) seedless raisins
- 2 medium onions
- 2 teaspoons mustard powder
- 450 ml (¾ pint) cider vinegar
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