Red cabbage chutney

Red cabbage chutney

Nordic Light
2 x 500 g
20 mins
Cooking time
70 mins
Simon Bajada

Cabbage, that unsung hero, is finally getting its time in the sun. For a long time it was prepared using the most simple of methods, but that’s changing. Cooking it down in a soft mass really brings out its sweetness, making it perfect for chutneys and relishes. The spices added below are suggestions, so feel free to freestyle it a little here.


Quantity Ingredient
2 tablespoons rapeseed oil
1 red onion, finely chopped
2 tomatoes, diced
6 garlic cloves, finely diced
1 teaspoon grated fresh ginger
2 tablespoons chopped dill
1 1/2 teaspoons mustard seeds
1/2 teaspoon ground turmeric
2 teaspoons salt
1/4 teaspoon white pepper
125ml apple-cider vinegar
1.2kg red cabbage, finely sliced
1 granny smith apple, peeled, cored and diced


  1. Preheat the oven to 100°C. Sterilise the glass jars by washing them thoroughly in soapy water, rinsing well, then putting them on a baking tray in the oven for 20 minutes. Leave to cool.
  2. Warm the oil in a heavy-based saucepan over a medium heat, add the onion, tomatoes, garlic, ginger, dill, spices, salt and pepper and sauté for about 8 minutes, until the onion is soft and translucent. Add the vinegar and stir to deglaze, then add the cabbage and apple, reduce the heat to low and cook, covered, for 1 hour 20 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan. Add 250 ml of water and cook for a further 10 minutes. At this point the mixture will have collapsed into a sweet, wet, soft mass. If it is still a little dry, add a little more water. Season to taste with salt and pepper.
  3. If you like a smooth relish, transfer the chutney to a food processor and pulse until smooth. Otherwise, spoon it straight into the prepared jars and store in the refrigerator for up to 3 months.
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