Mint Chutney (Irish)

This fresh chutney is often served in India with curries. It can also be eaten with grilled fish or roast lamb instead of mint sauce. Surprisingly, even though it is uncooked, this chutney will keep for several days in a covered jar or plastic container in the refrigerator. Serve mint chutney as a really yummy dip with poppodums before dinner, or as a simple starter.

1 large cooking apple, such as Grenadier or Bramley Seedling, peeled and cored
1 large handful fresh mint leaves, preferably spearmint or Bowle’s mint
2 oz onions (55 g)
1-2 oz caster sugar, depending on tartness of apple (30-55 g)
sea salt
black pepper, freshly ground
cayenne pepper

Whizz all the ingredients in a food processor, then season to taste with salt and a little cayenne pepper.