Spicy apple chutney with lamb, part 5-side of lamb

This is the fifth meal from the side of lamb. Having some tasty chutneys like this in the cupboard is the easiest way to have a quick and healthy week night meal, I have served this with some lamb chops and some vegetables, cabbage, silver beet, onion, garlic from my garden and asparagus (from Mexico, bad I know, it was cheap and I couldn’t resist) sautéed in a little olive oil with salt and pepper. This chutney would suit pork, chicken or even a beef steak too.
DPP_75 Makes 3 300ml jars 1 kilo apples 1 tablespoons lemon juice 1 tablespoons salt ½ tablespoon mustard powder ½ teaspoon mustard seed ½ teaspoon cumin ½ tablespoon turmeric ½ tablespoon pepper ½ teaspoon hot cayenne pepper 2 large onions 2 cloves garlic 50 ml oil 2/3 cup brown vinegar ½ cup white vinegar 1/4 cup brown sugar 1 ¼ cups white sugar Peel the apples and cut them into a 1 cm dice, discard the core. Mix the salt and the lemon juice through the apples and leave for about a hour, drain and discard the juice. In a large heavy based pot fry the diced onion and crushed garlic in the oil when these are soft add the mustard, cumin, turmeric, peppers and continue cooking for a few minutes then add the apple, vinegar and sugar and cook for about 30 minutes until the apples are soft. Pour into hot sterilized jars. DPP_76

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