Fresh red chili peppers (or dried red chili peppers)
White wine vinegar (or grain vinegar)
Cinnamon stick (or powder - 1/3 teaspoon)
Coarsely ground black pepper
These are the ingredients.
Remove the core from the apples, and slice into bite-sized pieces. Put them in a cast iron pot, coat with the sugar, and leave for about 1 hour.
Thinly slice the onion. Roughly chop the garlic, ginger, red chill peppers and prunes. Cut the lemon into quarter rounds, then thinly slice them. Cut the banana into bite-sized pieces.
Sprinkle 100 ml of the vinegar over the apples, and turn on the heat. When it comes to a boil, turn down the heat to very low, and simmer for 10 minutes, stirring occasionally.
Add the ingredients from Step 3, cinnamon, cranberries, black pepper, and rest of the vinegar. Simmer for about 40 minutes over very low heat, stirring from time to time.
When the liquid in the pot has reduced like this photo, add the salt, turmeric, and chopped mint. Mix, simmer for another 5 minutes, and it's done.
Transfer to clean sterilized jars, and seal with the lids. Place the jars upside down until the chutney has cooled down to sterilize the air inside. I normally keep them at room temperature in our house.
Served with curry. The chutney's sweet and sour taste goes so well with the curry!
Served with camembert cheese. The chutney shown in this photo is 2 years old!
Story Behind this Recipe
Based on the preserving recipe of Oded Schwartz, I made my own version using the ingredients that are easier to find in Japan.
You can eat this chutney straight away, but it will be even tastier if you let it sit for more than 1 month. You can store it at room temperature for more than 2 years, but keep in the fridge once opened. You can omit some of the ingredients, or you can add something to it, too. I've tried with raisins, nuts, orange, dates, bell peppers, and plums from umeshu, etc.