Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Pour the chutney into twist-off glasses while it is still hot and close immediately.
5. It goes well with grilled fish, vegetarian dishes (which can tolerate a sour note) and white meat.