I love chutneys and we use quite a few at Al Lago. The balance of sweet and sour with a little heat from the chilli combined with the smoky flavor of the black cardamom pods make this a great match for game meat or like we do with chargrilled chicken livers. It's such a different world now with the Internet . I remember walking down Broadway heading into Chinatown so I could stock up on hard to find Asian spices and sauces. Now you can order everything to your door . Most times overnight.
2 Granny Smith apples
1 inch pic of ginger
2 spring onions sliced into rings
1 red capsicum pepper diced
3 black cardamom pods
1 tsp cloves
1/2 tsp star anise
1/2 stick cinnamon
1 red cayenne chilli
1:2 cup sugar
1/2 cup apple vinegar
1 Tb corn starch
