Ingredients

• 1 small red bell pepper, diced
• 1 small onion, diced
• 4 Granny Smith apples, peeled and soaked in lemon water
• 2 tbsp. grated fresh ginger
• 2 tbsp. brown sugar
• 1/4 tsp. red pepper flakes
• 1 tbsp. Madras curry powder
• 1/2 tsp. turmeric
• 1 cinnamon stick
• 5 whole cloves
• 2 bay leaves
• 375 ml (1 1/2 cups) apple juice
• 250 ml (1 cup) apple cider vinegar
• 250 ml (1 cup) toasted almonds
• 2 tsp. vegetable oil
• 1 tbsp. cornstarch
• 1 1/2 tbsp. water

Method

1. Heat the oil in a large skillet over medium heat; add the red pepper and onion and sauté until softened.
2. Add the chopped apple, ginger, brown sugar, red pepper flakes, curry powder, turmeric, cinnamon stick, cloves and bay leaves; continue to sauté until they release their aroma.
3. Add the apple juice and cider vinegar and bring to a boil. Add the almonds.
4. Dissolve the cornstarch in the cold water and stir into mixture; simmer and reduce for 20 minutes.