Apple – Thyme – Chutney
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 kg apples, sour ones
- 400 g suar, brown
- 450 ml white wine, semi-dry or dry
- 200 ml calvados
- 150 ml vinegar (fruit vinegar / apple cider vinegar)
- 1 ½ tablespoon, leveled cinnamon
- 2 teaspoons salt
- 7 tablespoon lemon juice or 1 sachet. citric acid
- 250 g raisins or sultanas cut into small pieces
- 0.5 ½ teaspoon, leveled chili powder
- 3 teaspoons, sprinkled thyme, dried
- 1 sachet canning aid
Print Recipe
Pin Recipe Instructions
- Peel and core the apples and cut into very small cubes. Mix together with the other ingredients in a higher saucepan, bring to the boil and briefly puree a little with the hand mixer (half of the ingredients should remain lumpy). Let simmer for about 30 minutes, stirring regularly.
- Pour into glasses with screw caps, close, let cool and let steep for at least 1 week before serving.
- The apple and thyme chutney goes well with game, duck breast, ham, fried liver, as well as grilled meat and poultry in general.
- Shelf life: approx. 1 year.
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