Apple-citrus Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg apples, sour
- 7 orange (s)
- 350 g onion (s)
- 60 g iner
- 500 g suar
- 250 ml vinegar, (honey vinegar or mild white wine vinegar)
- 2 lemon (s), organic
- 2 teaspoons salt
- 1 teaspoon pepper, Tasmanian
Print Recipe
Pin Recipe Instructions
- Peel, core and dice the apples. Mix the apple cubes with sugar and salt and let stand for at least 1 hour so that they draw water.
- Fillet the oranges, collecting the juice and then divide the fillets into thirds. Peel the onions and ginger and also finely dice them.
- Finely grate the lemon peel and then squeeze the lemons. Add all prepared ingredients and the vinegar and bring the chutney to a boil. Then slowly reduce to a low heat. Important: stir, especially towards the end of the cooking time it could burn.
- Finely chop the Tasmanian pepper with a knife and add at the end. Season to taste with salt and / or sugar as required.
- Place in twist-off jars while still hot and close immediately.
- The chutney goes well with cheese and game.
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