TOP DISH: Early Bird Cafe serves apple chutney with its popular lamb bagel.
EARLY Bird Cafe co-owner Wendy Pope shares her recipe for a popular condiment.
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Early Bird Cafe Apple Chutney
Ingredients
- 1kg Granny Smith apples, peeled, cored and thickly sliced
- 1 brown onion, thickly chopped
- 1 ½ cups caster sugar
- 1 ½ cups apple cider vinegar
- 1 cup water
- 1 lemon, peel only
- salt and pepper
Method
Bang everything into a large pot and cook over a high heat until soft and thick.
This will take about 20 minutes; be careful towards the end of the cooking process that the mixture doesn’t burn on the bottom.
It stores best in a sealed container in the fridge.
Early Bird Cafe serves this apple chutney with its lamb and coleslaw bagel.
Details:
Early Bird Cafe,
1/553 Dean Street, Albury
Phone: 0451 674 053
Open 7am-2.30pm weekdays; 7am-1.30pm weekends; closed Wednesdays.
