Well it turns out that I couldn't make the "English" recipe for apple chutney, as "Allspice", apparently, does not exist in Belgium. And I didn't feel like using black peppercorns. So, I compromised and with the ginger added two cardamom pods and 4 or 5 cloves.
It didn't come out with chunks of apples, but rather like a purée. But we've already eaten the half jar extra as a condiment to burgers (lamb and veggie) and with potatoes. It is spicy and sweet with a hint of apple.
That same day, I had some red currants from a friend's garden. It wasn't enough for a pot, so I added some cherries. We just ate opened it today, and it has a lovely red-purple color and taste. The raspberry-currant one was a bit tastier, but we are not complaining. Here's to raspberries, currants and all things red.. combined with a bit of ginger and green apple!
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