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.