Red Cabbage Chutney

Cumin Seeds

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Red Cabbage Chutney

Prep Time

5 Minutes

Cook Time

30 Minutes

Ingredients

11

Schwartz Chilies and Cumin Seeds are toasted then chopped with tomatoes and red cabbage, simmered until thick and aromatic in this Red Cabbage Chutney. Sweet and savoury with a nice amount of heat, this quick and easy recipe made from your fridge staples can be jarred and wrapped for the perfectly charming zero-waste gift this holiday season. Serves or Makes: 800-900g (2lbs)

Ingredients

2 tablespoons olive oil
1 teaspoon Cumin Seeds
1/4 teaspoon Chilli Flakes
1 onion, diced
1/2 head approx. 500g (18oz) red cabbage, thinly sliced
1 Tin (400 grams) diced tomatoes
125 millilitres (4 fluid ounce) apple cider
75 millilitres (2.5 fluid ounce) red wine vinegar
75 millilitres (2.5 fluid ounce) honey
2 tablespoons brown sugar
1 sachet Braised Red Cabbage with Apple and Cider

Key Products

Cumin Seeds

Product Information

£ 1.98/unit,35g

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Chilli Flakes

Product Information

£ 1.98/unit,29g

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Braised Red Cabbage with Apple and Cider

Instructions

1 Heat oil in medium saucepan set over medium heat. Stir in Cumin Seeds and Crushed Chillies. Cook for 1-2 minutes or until fragrant.
2 Stir in onion and cabbage. Cook for 5-8 minutes or until starts to soften.
3 Stir in diced tomatoes, apple cider, vinegar, honey, brown sugar and Braised Red Cabbage with Apples and Cider Seasoning; bring to a boil. Reduce heat to medium-low. Simmer for 15-20 minutes or until chutney is thickened and flavours marry.
4 Cool completely before serving.
5 Store chutney in airtight container in refrigerator for up to 3 to 5 days.