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1 tsp cumin seed
1 tsp coriander seed
1 tsp mustard seed
2 green chillies, deseeded and finely chopped
3 onions, finely chopped
2 tsp powdered ginger
400ml cider vinegar
1kg apples, peeled, cored and chopped
300g seedless white grapes
450g granulated sugar.
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Toast the cumin and coriander seeds in a dry frying pan until
aromatic. Tip into a mortar and coarsely grind with the pestle.
Toast the mustard seeds in the same pan until they start to
pop, then add to the other spices. Tip the spices into a large
pan with the chillies, onions, ginger and vinegar. Bring to the
boil, then simmer for 10 mins until the onions are softened.
Add the chopped apples, grapes, sugar and 1 tsp salt, and
bring to the boil, stirring. Boil hard, stirring from time to time,
for about 15-25 mins until the mixture is thick and pulpy.
Pot into warm sterilised jars (see tip, below), seal and label.
Store in a cool, dry place for up to 1 year.
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