We brought the recipe for this delicious chutney back from our trip to South Africa last year. It makes the perfect accompaniment to a cheese board. In our quest not to waste anything, we often use up leftover grapes in this recipe.
5 Granny Smith apples
100ml balsamic vinegar
1,1 kg white or red grapes (preferably seedless)
175g brown sugar
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
salt, to taste
Peel and core the apples and finely chop the onion. Pick the grapes from the stalks and wash under cold water.
Place the apples, onions, balsamic vinegar and brandy together in a heavy-based pan. Place over medium heat and simmer for 30 minutes. Stir in the remaining ingredients and cook until the fruits break down and the chutney has become thick and pulpy, about 1 1/2 to 2 hours.
Spoon into sterile jars, allow to cool and store in a dark cupboard or in the refrigerator.