Sauce & Pickle Recipes > Coriander Chutney

How to make coriander chutney:
An unusual chutney to eat with cold meats and cheeses. This is a very good way of using up windfall apples which form the base of the chutney.


8 medium cooking apples
2 large onions
2 cloves garlic
1 green pepper
1 red pepper
1 1/2 pints red wine vinegar
2 1/2 cups brown sugar
1/2 tablespoon whole coriander seeds
2 inch piece root ginger, crushed but whole
3 allspice berries
1 tablespoon salt
2 tablespoons coriander leaves chopped
1 teaspoon finely chopped mint
(see measure conversions for more information)


- Peel, core and chop apples.
- Peel and chop the onions and crush the garlic.
- Boil all these ingredients in a saucepan with the wine vinegar and then simmer for about 20 minutes or until the onion and apples have softened.
- Add all the other ingredients except the coriander leaves and the mint.
- Allow the sugar to dissolve and then simmer until the chutney begins to thicken.
- The thickening may take up to 1 hour.
- When thickened, remove the ginger and add the coriander and mint.
- Pour into warmed, sterilised jars and seal.