Cold cuts or cheese, ploughman’s, crackers or sandwiches. Compliment them all with this sweet and slightly curried chutney.

2 large onions thinly sliced (use a mandolin of possible)
Cooking spray or 1 tsp butter
3 large apples, cut into small pieces
1 tbsp golden granulated sugar
100ml apple cider vinegar
2 tbsp finely minced fresh ginger
1 tbsp fresh lemon juice
1½ tsp curry powder
½ tsp salt
½ tsp cinnamon
1 tsp Dijon mustard

Heat a non-stick pan with the cooking spray or butter over a medium heat. Add the onions and cook until translucent and just starting to brown (add a splash of water if needed).

Add the sugar and stir through cooking until the onions are nicely browned and caramelised.

Add 2 tbsp of the cider vinegar to the onions to deglaze the pan then transfer it all to a large saucepan.

To the saucepan add the apples, sugar, ginger, and the rest of the cider vinegar. Mix well and bring to a rolling boil over a high heat. Lower the heat and simmer the mixture, uncovered for 20 minutes, stirring every few minutes.

Add the lemon juice, curry powder, salt, cinnamon and Dijon mustard. Raise the heat slightly and continue cooking at a high simmer for another 5 minutes.

Let the mixture cool before putting into sterilised jars (2 large or 3 medium).

Keep refrigerated once opened.