Roasted apple chutney


Makes about 4 cups

Preheat oven to 350°F.

In a roasting pan, place:

3 tablespoons sunflower oil

3 medium onions, thinly sliced

Roast until the onions start to brown, 5–10 minutes. Add:

6 apples, cored and cut into ½-inch dice (about 4 cups)

3 cloves garlic, minced

2-inch piece fresh ginger, grated

2 cups packed dark brown sugar

1½ cups apple cider vinegar

1 cup dried cranberries

2 teaspoons salt

1 teaspoon freshly ground black pepper

2 teaspoons chili powder

¼ teaspoon cayenne pepper

Stir to combine. Roast until the mixture is thick, about 30 minutes. Remove the oven and add:

 2 tablespoons finely chopped fresh mint

Stir to combine.

Serve at room temperature or chilled. Refrigerated, the chutney will keep for about 1 week.