Summary

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

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Instructions

1. 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.
2. 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.
3. Tips:
4. 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.