apple, cranberry & ginger chutney
A sweet chutney is the perfect addition to any sandwich, cracker or cheeseboard. This homemade version features our vitamin C packed superfood baobab and is much lower in sugar than typical chutney sauces. Perfect for the festive season or even to give as a gift.
- 1 tbsp Baobab powder
- 250 g Cranberries
- 750 g Apple
- 275 g Red onion
- 30 g Fresh ginger
- 1 tsp Black peppercorns
- 250 g Coconut sugar
- 175 ml Apple cider vinegar
- Place all the ingredients except the baobab and cranberries into a saucepan and heat on a gentle heat and stir until everything is fully combined. Bring the mixture to the boil then reduce the heat and simmer, uncovered, for about an hour. Stir the mixture regularly.
- After an hour add the cranberries and cook for a further 10 minutes until they have softened. Turn off the heat and stir in the baobab then spoon the hot chutney into jars and seal. Store in a cool, dark place. This chutney improves with age and will keep for up to 6 months. Chill upon opening.