Red cabbage chutney

Method

1. Put all the ingredients together in a large heavy-based pan and bring the mixture to the boil. Reduce the heat and simmer for 40-50 minutes until the relish thickens.

2. Transfer the relish to warm dry jars and top with airtight lids. Label and leave to mature in a cool dark place for about a week before using.

3. Store for 6 months unopened. Once opened, store in the fridge and consume within 10 days.

Cook's Note: The cabbage recipe is a great combination to a wider variety of meats that can be chunky and sometimes boring to consume. This recipe adds a tangy sweet zing to the palate and brings a beautiful colour to the plate. I have used my minimalist approach to the spices and have allowed the cabbage do the muscle work.

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Ingredients

500g red cabbage, finely sliced
300g cooking apple, finely grated
250g cooked, peeled Chestnuts, halved
1 tbsp finely chopped ginger root
3 garlic cloves, finely chopped
1 tsp red chilli powder, or paprika
1 tsp ground turmeric
1 cinnamon stick
250g brown preserving sugar
400ml red wine vinegar

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