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spacer Fresh-mint Chutney

It has been a while since there has been a recipe posted, so I thought I would share with you my quick Fresh-Mint Chutney.
Printer version of this recipe
Curry being very popular over here, it goes very well with it, as does fish or roast lamb.

Large handful of fresh mint leaves
1 large cooking apple, peeled and cored
50g (2oz) peeled onion (smallish one)
25-50g (1-2oz) caster sugar (depending on how tart the apple is)
Cayenne peper
Salt to taste

Throw everything except the salt and cayenne pepper into a food processor and chop fairly coarsely.
Season with salt and cayenne to taste.
Store in a jar or airtight container and it will keep in the 'fridge for up to 5 days!

Enjoy!
Love
SallyM
Subject: Recipe
Date: Wed, 5 Sep 2001