Summary

Ingredients

• 500 g apples, weihed cleaned
• 1 medium onion (s)
• 125 g sultanas, approx.
• 1 teaspoon, heaped mustard seeds
• 1 teaspoon ginger powder
• 1 piece (s) ginger
• 4 allspice grains
• 2 clove (s)
• 3 cardamom pods, green
• 0.5 teaspoon ½ coriander seeds
• 125 ml Condimento bianco (light balsamic vinegar)
• 125 ml beer, dark

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Instructions

1. Dice the onions, roughly chop the sultanas or raisins, quarter, peel and core the apples. Weigh out 500 g and cut into small cubes. Put in a coated pan.
2. Peel and finely chop or dice the ginger, a piece about 3 - 4 cm thick. Mix with mustard seeds and ginger powder and also add to the pan. Sweat for 10-15 minutes until the apples soften, stirring frequently.
3. Meanwhile, break open the cardamom pods and mortar the kernels with the coriander seeds. Sprinkle 100 - 125 g sugar over the apples and melt while stirring, caramelize gently.
4. Add the coriander and cardamom to the apples along with the beer, vinegar, cloves and the allspice grains and stir in. Simmer for about 30 minutes until the mixture has boiled down thickly. Stir frequently and mash the apples with the wooden spoon.
5. Fish out the cloves and allspice grains, pour the mixture into clean jars with screw lids while still hot and close immediately. The mass thickens a little when it cools down.
6. Spices can be left out depending on taste and stock. Adjust the amount of sugar to suit personal taste and the sweetness of the fruit. If you don`t like it so sweet, you can caramelize less sugar and sweeten it at the end.
7. The chutney tastes good with strong cheese, but also goes well with meat.