INGREDIENTS:

Makes approximately 1 small jar

• 4 small–medium seasonal apples, preferably local and naturally tart
• 3 cm fresh ginger, finely grated
• 2 tbsp raisins or sultanas
• 1 tsp ground coriander
• ½ tsp ground cardamom
• ½ tsp cinnamon
• 2 cloves, lightly crushed
• ¼ tsp turmeric
• A small pinch of freshly ground black pepper
• ¼ tsp mineral or sea salt
• 1–2 tbsp maple syrup or jaggery, depending on the sweetness of the apples
• 100 ml water
• Juice of ½ lemon
• 1 tsp of ghee – optional for an extra rich quality to the chutney.

Method

Peel and core the apples and cut them into small pieces.

Warm the ghee gently in a small saucepan. Add the ginger and spices and stir for about 30 seconds, just until fragrant.

Add the apples, raisins, salt and water. Cover and cook gently for 15–20 minutes, stirring occasionally, until the apples are soft but still retain some texture.

Stir in the maple syrup or jaggery towards the end of cooking, tasting as you go. The chutney should be gently sweet rather than sugary.

Remove from the heat and allow it to cool for a few minutes before stirring in the lemon juice.

Taste and adjust the balance if needed — perhaps another squeeze of lemon or a little more spice or sweetness.

The Autumn Lifestyle

The qualities of cold, lightness, dryness and movement are increasing in our environment in the autumn and, for some people, this starts to be noticeable in the body and mind too. Warm, cooked foods, nourishing fats and aromatic spices can be a beautiful way of supporting ourselves through this transitional time.

Chutney is a staple of the Ayurveda way of eating, and this recipe is a small example of how foods can support balanced seasonal living. It uses what is naturally available around us, and asks us to cook those ingredients gently, adding spice to bring extra warmth, flavour and nourishment to our autumn days

Try a spoonful alongside:

• warm basmati rice and dal
• a simple kitchari
• roasted autumn vegetables
• chapati or warm sourdough
• a bowl of gently spiced grains and vegetables

If autumn feels particularly dry or unsettled for you, include the ghee. If you feeling heavy and congested, leave out the ghee. If you are already feeling hot or experiencing strong acidity, use less ginger and black pepper and keep the lemon modest.

This is a fresh chutney rather than a traditional preserved chutney, so keep it refrigerated and use within a few days. Or freeze some to enjoy through the months ahead and as a rich addition to your festive season table.