Aniseed Myrtle + Apple Chutney
Utilising beautiful native aniseed myrtle
4 organic green apples
1 brown onion
Handful fresh or dried aniseed myrtle leaves
(or ¼ cup dried aniseed myrtle powder. Use a tea strainer if you don't want
the dried 'bits' throughout the chutney)
2 tbsp coconut amino (plain)
Pinch salt, pepper
Enough water to cover
1. Peel the apples and onion, dice and place in the saucepan
2. Add remaining ingredients and cover with water
3. Bring to the boil then reduce to a simmer until the water no longer appears and onion pieces are soft.
Be sure to check on it often and stir mixture to avoid the base burning. Reduce the heat if needed
4. Remove the aniseed myrtle leaves and transfer chutney to a sterile jar
Note: add more aniseed myrtle for a stronger anise flavour
Serve this chutney with bunya flour loaf, green banana flour load, or your favourite healthy bread.
See the Resources List for where to source native plants and products
Free from: Gluten / Grains / Dairy / Refined sugars / Soy / Legumes / Nuts / Seeds / Egg
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