Apple-peach Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 apples
- 5 peach (s)
- 1 medium onion (s)
- 1 chilli pepper (s), (Habanero)
- 250 grams sugar
- 200 ml vinegar, white balsamic vinegar or white wine vinegar
- 1 lime (s), the juice it
- cinnamon
- curry
- cardamom
Print Recipe
Pin Recipe Instructions
- First, the peaches should be skinned. To do this, the skin of the peaches is carefully scored in an X-shape from top to bottom with a sharp knife. The prepared peaches are then poured over with hot water in a saucepan and after a short time the peel can be easily removed.
- Meanwhile, peel the apples and onions and cut both into small cubes with the habanero. Drizzle the apple cubes with a little lime juice so that they don`t turn brown. Remove the stone from the peeled peaches and cut into small cubes.
- Then heat oil in a saucepan and briefly sauté the onion cubes with the habanero until translucent. Add a little sugar, let caramelize while stirring and deglaze with the vinegar.
- Add the peach cubes, apple cubes and sugar and reduce until the chutney has the desired consistency. Just before the end, add the cinnamon, curry, cardamom and the remaining lime juice. If the chutney is still too coarse, you can briefly mix it with the kitchen stick at the end. Pour the hot chutney into the previously prepared glasses that have been washed with warm water, close tightly and place on the lid. If the glasses are covered with a cloth after filling, they cool down more slowly and a vacuum is better formed.
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