Chilli Apple Puree – My Favourite Anster Condiment

Ingredients

• 10 granny smith apples, peeled, cored and roughly chopped
• 2 green chilies, halved lengthways and deseeded

Method

Stew the apples in a dry pan (ideally a non stick pan) over a low heat, stirring regularly until they collapse. If they start to stick, add the smallest amount of water but try to avoid any colouration. Once softened, transfer to a jug blender and add the chillies. Process to a puree, this will require pausing at least three or four times to scrape down the inside of the bender with a rubber spatula before continuing. Cool and store in the fridge until needed. Use in place of a chutney

Recipe kindly donated by Geoffrey Smeddle of the Peat Inn