Apple Chilli Sauce


  • 2kg green cooking apples
  • 1kg onions, peeled
  • 6 green chillies
  • 3 cups water
  • 100g (about 8 cloves) garlic
  • 12 whole green cardamon pods
  • 1 tablespoon ground ginger
  • 1 tablespoon mustard seeds
  • 1 bottle Wild’s Ezy-Sauce
  • 1 ½ cups sugar


Core and roughly chop apples and onions. Deseed and chop chillies before placing in a large saucepan with apples, onions, water, garlic, spices, Wild’s Ezy-Sauce and sugar. Stir mixture until boiling, and then reduce heat and simmer for 1 hour. Stir occasionally to prevent sauce from sticking to base of saucepan. Allow mixture to cool slightly, push through a sieve, and then return it to rinsed saucepan. Again, bring mixture to the boil, before using a small funnel or jug to fill sauce into hot sterilised bottles and seal.

Makes approx. 3 litres.

Serving suggestion: best accompanied with pork, lamb, frankfurts or sausages.

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