Summary

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

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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.