Ingredients (makes 250ml) 2 Medium onions, diced 2 Granny Smith apples, peeled and diced 100ml Hibiscus Cordial 100ml Water 12 Saffron strands 4tbsp Soft brown sugar 6tbsp Red wine vinegar 3tbsp Vegetable oil ½tsp Salt
Method Place the oil in a saucepan over a medium heat and sweat the onions for 3 minutes. Add the apples and cook for a further 3 minutes. Add the Hibiscus cordial, saffron, salt, sugar and water and cook until only 2tbsp of liquid remains in the bottom of the pan. Add the vinegar and cook again until only 1-2tbsp of liquid remains in the bottom of the pan. Chill the chutney in the fridge. The chutney can be stored in a jar in the fridge for several weeks. Recipe devised by Christopher Souto, BBC Masterchef Finalist and semi-finalist in the National Chef of the Year Competition 2008, on behalf of the Hibiscus Drinks Company.