Apple-onion Chutney Ala Herb Jule

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 2 hrs
Total Time 3 hrs
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 ½ kg apples
  • 3 large onion (s)
  • 500 g suar
  • 130 g raisins
  • 0.5 ½ root ginger, fresh
  • 1 bottle white wine (0.7 l), dry
  • 5 g citric acid
  • 0.5 teaspoon ½ chilli flakes
  • 1 teaspoon, leveled turmeric
  • 5 g cardamom, round in the skin
  • 2 teaspoons, leveled salt
  • 0.5 teaspoon ½ clove powder
  • 1 teaspoon cinnamon powder
  • 1 dash oil
  • 0.5 teaspoon ½ pepper
Apple-onion Chutney Ala Herb Jule
Apple-onion Chutney Ala Herb Jule

Instructions

  1. First peel, core and slice the apples. Then peel the 3 onions and cut them into small squares. The same with the ginger, which is also peeled and cut or grated into very small pieces.
  2. Put the whole thing in a saucepan and pour the white wine over it. Add all the spices and the soaked, rinsed raisins and bring to the boil. Simmer on a low flame and let thicken while stirring constantly, so for at least 2 hours.
  3. Then pour into hot, rinsed twist-off jars and close immediately. As with jam, turn the jar over on the lid, let it stand for about 5 minutes, then let it cool down normally.
  4. This chutney goes well with white meat, pan-fried dishes or fish.
  5. But also with rice or Indian dishes.

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