Chutney
1kg granny smith apples
600g sugar
600g white wine vinegar
200g dates
50g raisins
10g fresh grated ginger
3g cinnamon
2g ginger
2g nutmeg
Lavosh
340g plain flour
1 ½ tsp salt
1 ½ tsp sugar
50g parmesan
75ml olive oil
75ml lemon juice
100ml water
Chutney
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
Lavosh
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
