The devil is in the details when it comes to simple food turned awesome! I love to make simple meat dishes and add a great sauce or relish to bring them to life. A chutney is essentially a relish, it’s a bit sweet and a bit sour and combines fruits with vegetables like I’ve done here with apples and onions. This will give new life to fried meats like Schnitzel or be a great side on a cheese platter.

Apple Chutney

20g Vegetable Oil

60g Onion, diced

4g Fresh Ginger, grated or minced

2 Tsp Coriander, ground

4 Small apples, diced

1 Tsp Tarragon, dried

2 Tsp Mustard Seed

50g Brown Sugar

1 Tbsp Apple Cider Vinegar

1 Tbsp Water

60g Purple Cabbage, diced

1 Tbsp Fresh Parsley, chopped

Heat oil over med/low heat, add onion and sweat until soft for approx. 5 minutes. Add apples, ginger, coriander, tarragon and mustard seed and heat through to wake up the spices and soften the apples for an additional five minutes. Add vinegar, water and cabbage and cook to reduce for 15 minutes on low heat. When a chunky chutney is achieved, remove from heat and add parsley, stir to combine. Serve warm over pork schnitzel or other meats. Chutney can be pureed if a less chunky version is preferred.

Keep chutney in the fridge for up to one week.