Red Cabbage Chutney
Schwartz Chilies and Cumin Seeds are toasted then chopped with tomatoes and red cabbage, simmered until thick and aromatic in this Red Cabbage Chutney. Sweet and savoury with a nice amount of heat, this quick and easy recipe made from your fridge staples can be jarred and wrapped for the perfectly charming zero-waste gift this holiday season. Serves or Makes: 800-900g (2lbs)
Ingredients
Preparation
Heat oil in medium saucepan set over medium heat. Stir in Cumin Seeds and Crushed Chillies. Cook for 1-2 minutes or until fragrant.
Stir in onion and cabbage. Cook for 5-8 minutes or until starts to soften.
Stir in diced tomatoes, apple cider, vinegar, honey, brown sugar and Braised Red Cabbage with Apples and Cider Seasoning; bring to a boil. Reduce heat to medium-low. Simmer for 15-20 minutes or until chutney is thickened and flavours marry.
Cool completely before serving.
Store chutney in airtight container in refrigerator for up to 3 to 5 days.
Cooking tip
Tip: Alternatively, use leftover braised red cabbage instead of fresh red cabbage from Christmas Day to make chutney
| NUTRITIONAL INFORMATION (Typical Values) | Per serving* | %RI** per serving* |
|---|---|---|
| Energy | 155 kJ/37 kcal | |
| Fat of which saturates | 1.0g 0.1g | |
| Carbohydrate of which sugars | 7.0g 5.7g | |
| Fibre | 1.6g | |
| Protein | 0.4g | |
| Salt | 0.2g |