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)
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.
Tip: Alternatively, use leftover braised red cabbage instead of fresh red cabbage from Christmas Day to make chutney
|Per serving*||%RI** per serving*|
|Energy||155 kJ/37 kcal|
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