Christmas is incomplete without a cheeseboard, and a good cheeseboard is incomplete without chutneys and crackers. This apple and ginger chutney is my take on the traditional Indian mango chutney – it’s sweet, sharp and spicy – while the versatile crackers are gluten-free, quick and easy to put together, and perfect for snacking on all year round. Alternatively, pair the two for a lovely last-minute gift.
Apple and ginger chutney
Dry mango powder is available online and in south Asian stores, so do look for it. It gives the chutney a distinct sharpness, but if you can’t find any, add three to four tablespoons of lemon juice instead.
Prep 10 min
Cook 45 min+
Makes 4 x 200g jars
1kg granny smith apples
Juice of 1 large lemon
3 tbsp sunflower oil
1 tbsp fennel seeds
1 tsp nigella seeds
100g fresh ginger, peeled and finely grated
375g granulated sugar
2 tbsp sea salt
4 tbsp clear distilled vinegar
2 tbsp Colman’s mustard powder (optional)
2 tbsp kashmiri chilli powder
4 tbsp dry mango powder
1 tbsp mild chilli powder
2 tbsp ginger powder
1 tbsp turmeric powder
Peel and core the apples, then grate them into a bowl using the coarse side of a box grater. Stir in the lemon juice, to stop oxidation, then set aside.
Put a heavy-based pan on a medium heat, then add the oil followed by the fennel and nigella seeds, and stir for less than a minute – be careful not to burn the seeds. Add the grated apple and any of its liquid, plus the grated ginger, sugar, salt, vinegar and all the spices, give everything a good stir and cook, stirring often to stop the mix catching, for 20-30 minutes, until reduced, thick and glossy. Take off the heat and leave to cool completely.
Spoon the chutney into sterilised jars and seal (it’s a good idea to label the jars). Use within a month and store in the fridge once opened.
Seeded crackers
These are my favourite addition to any cheeseboard, and are also good with hummus and other dips.
Prep 10 min
Cook 1 hr, plus cooling
Makes 400g
100g sunflower seeds
100g pumpkin seeds
50g golden linseed (AKA flaxseed)
3 tbsp linseed (flaxseed), ground to a powder
50g white sesame seeds
50g black sesame seeds
A few turns of black pepper
1 tbsp fine sea salt
1 tbsp dried oregano, or your dried herb of choice
6 tbsp chickpea flour
1 tsp cumin seeds
1 tsp fennel seeds
2 tbsp olive oil
Mix all the dry ingredients in a large bowl, then add the olive oil and 175ml water. Give the mix a good stir, then cover and leave to rest for 10-15 minutes.
Meanwhile, line two baking trays with greaseproof paper. Divide the cracker mixture between the two trays, then lay another sheet of greaseproof paper on top of each. Using your hands, gently press the paper to spread the mixture as thinly and evenly as possible, going almost to the edges of the trays. Bake at 170C (150C fan)/340F/gas 3½ for 30-35 minutes, until evenly baked and crisp. The crackers will continue to crisp up as they cool.
Once cooled, break the crackers into shards and store in an airtight container for up to a month. Alternatively, pack them in bags or jars, ready to give as gifts.
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Tarunima Sinha is a cook and writer. Her latest book, My Little Cake Tin, is published by Quadrille at £22. To order a copy for £19.80, visit guardianbookshop.com
