Apple-basil Chutney
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg apples, sour
- 250 grams sugar
- 2 teaspoons salt
- 8 stalk / s basil
- 2 lime (s), organic
- 125 ml white wine, dry
- 150 ml apple juice
- 1 teaspoon pepper, Tasmanian
Print Recipe
Pin Recipe Instructions
- Peel, core and finely dice the apples. Mix with sugar and salt and let stand for at least 1 hour so that they draw water.
- Then add white wine and apple juice and bring to the boil once. Slowly reduce over a low heat. Stir regularly towards the end of the cooking time, the mixture can easily burn.
- In the meantime, finely chop the basil (with the stems). Finely grate the peel of the limes and finely chop the pepper with a knife. Add all three ingredients towards the end of the cooking time and season with salt and / or sugar as required.
- Pour the chutney into twist-off glasses while it is still hot and close immediately.
- It goes well with grilled fish, vegetarian dishes (which can tolerate a sour note) and white meat.
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