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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- This chutney goes well with white meat, pan-fried dishes or fish.
- But also with rice or Indian dishes.
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