Summary

Ingredients

• 8 small apples
• 2 medium onion (s)
• 2 carrot (s)
• 2 tablespoon ginger syrup, (optional)
• 100 ml white wine vinegar
• 0.25 teaspoon ¼ curry, hot
• 0.25 teaspoon ¼ cinnamon
• 1 teaspoon salt
• 50 g suar, brown
• 100 g suar, white
• 1 lemon (s)
• 2 tablespoons oil

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Instructions

1. Clean, peel and cut the apples, onions and carrots into fine cubes of the same size.
2. Drizzle the lemon juice over the apples to prevent them from browning.
3. Heat the oil in a saucepan, fry the onions until translucent, add the carrots and let the white wine vinegar simmer for 5 minutes, then add the sugar (white and brown) and the salt and stir well until it is dissolved, then all the others Add the ingredients and simmer for 4-6 minutes, until the apples are almost soft but not overcooked.
4. Do not add any water, the apples contain enough liquid!
5. Season to taste and fill into sterilized jars, close immediately and turn upside down so that it draws a vacuum and when it is cold, put it back in the right place.
6. Shelf life: Approximately 6 months to 1 year.
7. Use: With all white meats or with fondue or raclette.