Spiced Apple Chutney with Lavosh and Whitestone Farmhouse Cheese

Vegetarian , Preserves



1kg granny smith apples

600g sugar

600g white wine vinegar

200g dates

50g raisins

10g fresh grated ginger

3g cinnamon

2g ginger

2g nutmeg



340g plain flour

1 ½ tsp salt

1 ½ tsp sugar

50g parmesan

75ml olive oil

75ml lemon juice

100ml water



Peel, core and grate the apple and place in a medium sized pot with the rest of the ingredients. Bring to the boil and reduce to a simmer

Cook until the liquid is reduced and the apple is cooked. It should be sticky and glossy

Wash and sterilise glass jars and lids and fill with the hot chutney. Store in a cool dark place until opened and then refrigerate

Enjoy the chutney on a cheeseboard, it will go really well with the lavosh and Whitestone Farmhouse cheese



Put all of the above ingredients in a food processor and blend until it just comes together as a dough. Cover and rest for 1 hour before rolling out. It is easiest to roll using a pasta machine and roll out to number 7 but if you do not have one then roll out with a rolling pin between two sheets of baking paper. It needs to be paper thin to achieve light crispy crackers.

Cut into desired size and shape and bake on a baking paper lined tray for 15-20 minutes until light golden brown.

Store in an airtight container until needed


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