Apple and Mint Relish

Apple mint goes well with pork meat, for example pork chops.

  • Apples, 1.5 kg, 3.3 lb, (skinned, cored and diced)
  • Onions, 350 g, 12 oz, (peeled and finely diced)
  • Apple vinegar, 250 ml, 8 oz fl
  • Sugar, 300 g, 10 oz
  • Salt, 9 g
  • Cinnamon, 2 sticks
  • Cloves, 1
  • Powdered mustard, 2 g
  • Fresh mint, 50 g, 1.8 oz
  • Grated lemon zest and juice, 1 lemon
  • 1/2 pint or pint glass jars


  1. Peel apples and remove cores and seeds. Cut into cubes.
  2. Peel onions and chop finely.
  3. Place apples and sugar in pot. Add sugar and salt. Let stand for 20 minutes.
  4. Add vinegar, powdered mustard, clove, cinnamon, lemon zest and juice.
  5. Boil gently until the mixture thickens. Stir often to prevent apples sticking to the bottom.
  6. Cut mint into 1/4" sections and add in a last stage of cooking.
  7. Remove clove and cinnamon sticks. Fill hot relish into 1/2 pint jars. Remove air bubbles. Tighten lids.
  8. Place jars in a canner and bring water to a boil. Process at 212° F, 100° C for 10 minutes.

NOTE use Granny Smith green apples.

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