7 medium eating apples, peeled, cored and quartered
300g granulated sugar
1 teaspoon grated root ginger
1/4 teaspoon star anise powder
1/4 teaspoon ground fennel seeds
1 pinch of ground cardamom
1 pinch of salt
1 teaspoon dried red chilli flakes, or more to taste
Method Prep:10min › Cook:45min › Ready in:55min
Mix together the apples and sugar. Leave on a low heat until the juice begins to seep out of the apples. When there is juice in the pan you can increase the heat (this is just so the sugar doesn’t burn). Don’t stir the mixture with a spoon, simply swirl it in the pan if you want nice big pieces of apple in your chutney.
When the sugar begins to caramelise and the mixture reduces to thick syrup add the ginger, star anise powder, fennel powder, cardamom powder, salt and chilli. Cook on a very low heat for 2-3 minutes then remove from the heat. The heat left in the pan should be enough to finish cooking the spices perfectly.
Fill the chutney into a sterilised glass jar and keep in the fridge. It should keep well for a few months. Enjoy on toast, in your favourite sandwiches, with curries or anything else you like!