You will need
2 large red apples, roughly cut up with skin
½ cup (125 ml) fresh mint leaves, well rinsed
1½ T (22,5 ml) honey
½ t (2,5ml) Ina Paarman’s Chilli & Garlic Seasoning
1 T (15 ml) lemon juice
If pre-preparing, press clingfilm down over the surface to prevent air from getting to the chutney and browning the apple.
Pulse all the ingredients together in a food processor (or grate the apple and chop the mint) to form a rough texture.