This can be served in a myriad of ways, shown here with Grilled Mackerel or have a look at the apple cake recipe
Yields about 900g/2lb of chutney
4 Granny Smiths
20g fresh Spinach Leaves
Juice 1 Lemon
250g Caster Sugar
350ml Water
4 tbsp Glucose
Quarter & core apples, do not peel.
Toss with lemon juice and freeze for at least 1 hour
Dissolve sugar in water, bring to the boil and simmer for 5 minutes, cool then mix in the glucose
Blend the apples along with the spinach leaves in the liquidiser jug gradually adding about a third of the syrup to make a fine puree.
Mix in the remaining syrup then pass through aa sieve then again through muslin discarding any solids.
Cool and churn