This is a very quick apple chutney. Unlike the more common chutney, it won’t last long because its made with Splenda. Suitable for diabetics. Goes very well with curries and spicy dishes. If you prefer a more mushy finish use cooking apples. You could also use fresh pineapples instead of apples.
3 green eating apples (peeled, cored and quartered)
1 clove of garlic (crushed)
2 cm of ginger (peeled and slivered)
1 teaspoon black mustard seed
1 cinnamon stick
pinch of turmeric
1 tbsp Splenda
juice of 1 lemon
1 tbsp groundnut oil
salt and pepper
Heat the oil in a frying pan. Add the mustard seed, shaking the pan. Next add the garlic and ginger. Keep shaking the pan. Add the apples, turmeric. Stir the pan to keep the apples from catching. Next add the lemon juice and splenda. Add a touch of boiling water if the pan dries. Season well.