Apple and Orange Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g apples, (weihed cleaned)
- 500 g orane (n), (weihed cleaned)
- 250 g onion (s), (cleaned and weihed)
- 30 g iner, (weihed cleaned)
- 2 cloves garlic)
- 250 g suar, brown (cane suar)
- 250 ml vinegar (white wine vinegar)
- 1 lemon (s), (untreated)
- 1 tablespoon mustard seeds
- 1 teaspoon salt
- 1 teaspoon pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Clean the apples, quarter them, cut across into fine wedges - weigh 500 g. Peel the oranges with a sharp knife up to the pulp, cut out the fillets, remove the stones if necessary - and weigh 500 g. Clean the onions, cut in half lengthways, cut into fine rings - and weigh 250 g. Clean the ginger, weigh 30 g and dice finely or press through the garlic press. Clean and squeeze the garlic.
- Mix the fruit mixture with sugar + vinegar + juice and lemon zest + spices. Simmer for about 30 minutes. Pour boiling hot into sterilized twist-off jars (preferably with a jam funnel so that the edges stay clean), close the lid, and let cool upside down.
- Tips:
- This chutney is great to cook in winter - e.g. as a last-minute Christmas present - because the fruits used are now ripe in stores.
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