Red Cabbage Chutney

Red Cabbage Chutney

Red Cabbage Chutney

Prep Time
5 Minutes
Cook Time
30 Minutes
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)
  • 2 tablespoons olive oil

  • 1 teaspoon Cumin Seeds

  • 1/4 teaspoon Chilli Flakes

  • 1 onion, diced

  • 1/2 head approx. 500g (18oz) red cabbage, thinly sliced

  • 1 Tin (400 grams) diced tomatoes

  • 125 millilitres (4 fluid ounce) apple cider

  • 75 millilitres (2.5 fluid ounce) red wine vinegar

  • 75 millilitres (2.5 fluid ounce) honey

  • 2 tablespoons brown sugar

  • 1 sachet Braised Red Cabbage with Apple and Cider


  • 1 Heat oil in medium saucepan set over medium heat. Stir in Cumin Seeds and Crushed Chillies. Cook for 1-2 minutes or until fragrant.
  • 2 Stir in onion and cabbage. Cook for 5-8 minutes or until starts to soften.
  • 3 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.
  • 4 Cool completely before serving.
  • 5 Store chutney in airtight container in refrigerator for up to 3 to 5 days.