Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
8
- 1 1/2teaspoons mustard seeds
- 1teaspoons fennel seeds
- 3 whole star anise
- 2teaspoons extra virgin olive oil
- 1 large red onion, halved, thinly sliced
- 1/2 red cabbage, finely chopped
- 2 Pink Lady apples, coarsely grated
- 1 1/2 cups Macro Organic apple cider vinegar
- 1 1/3 cups firmly packed brown sugar
- 3/4 cup Woolworths dried sweetened cranberries
Description
This tangy red cabbage and apple chutney is the perfect condiment to add a sweet and sour kick to your holiday meals, or whip it up for a delicious gift.
Instruction tip
Swap tip:If you don't have Pink Lady apples on hand, you can use Granny Smith apples or pears.
Method
Step 1 of 2
Place mustard seeds, fennel seeds and star anise in a medium saucepan over low heat. Cook, stirring occasionally, for 30-60 seconds or until lightly fragrant. Transfer to a bowl.
Step 2 of 2
Add oil and onion to same pan. Increase heat to medium-high and cook, stirring occasionally, for 5-8 minutes or until soft. Add cabbage, apple, vinegar and sugar. Cook, stirring occasionally, for 2 minutes or until sugar dissolves. Bring mixture to the boil, then reduce heat to low. Add cranberries and simmer for 50-55 minutes or until mixture thickens and liquid evaporates. Cool completely. Transfer to an airtight container and store in fridge.
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