Directions

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  1. Dry roast the seeds, by placing a pan on a medium heat, without oil. Add the seeds and toss every 20-30 seconds as they can burn quite quickly
  2. Let them cool slightly and then crush with pestle and mortar or spice grinder
  3. In a food processor, add all the ingredients apart from the lemon juice (the zest can go in) and pulse till all combined
  4. Trickle in the lemon juice with the motor running, till the desired consistency is reached. I like my chutney a bit chunky. You may need more or less lemon juice depending on how big the apple is.
  5. This will keep in the fridge for about 7-10 days