Summary

Ingredients

• 4 orange (s)
• 2 lemon (s)
• 1 teaspoon mustard seeds
• 3 juniper berries
• 1 small onion (s)
• 3 tablespoon vinegar, (white wine vinegar)
• Chili flakes
• 100 g preservin suar, 1: 3
• 1 lime (s), the juice
• 2 tablespoon grapefruit juice
• 1 teaspoon ginger, grated

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Instructions

1. Remove the peel from the oranges and lemons with the knife and fillet them. Catch the escaping juice at the same time. Add the rest of the ingredients except for the sugar and bring everything to a boil in a saucepan. Then stir in the sugar and let it boil until the chutney starts to gel. For me this takes about 10 minutes, but it can vary.
2. Pour hot into a jar and turn it upside down to cool.
3. This sour tart chutney tastes particularly good with fish or grilled dishes. If you like it sweeter, use preserving sugar 1: 2.
4. For the eye, you can also cut a red onion into rings, which then stand out in the dark in the chutney.