Fruity Apple Chutney
by Editorial Staff
Summary
| Prep Time | 1 hr 20 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 medium apples, sour
- 4 shallot (s)
- 1 piece (s) ginger, the size a walnut
- 125 ml apple cider vinegar
- 125 ml cider or 25 apple cider vinegar and 100 water
- 1 tablespoon mustard seeds
- 1 tablespoon herbs, fresh, e.g., Thyme and Lemon Balm
- 2 cloves garlic
- 1 lemon (s), organic
- 1 teaspoon sea salt
- some chilli pepper (s), dried
- 100 g raisins
- 150 grams sugar
- 200 g suar, brown
- possibly rum, something
Print Recipe
Pin Recipe Instructions
- Wash and quarter the apples, remove the core, then either eighth and cut into thin slices or cubes of about 1/2 cm. The bowl can stay on it. Peel and dice the onions. Peel and finely chop fresh garlic and ginger. Chop the herbs too. Rub some of the peel from the washed lemon and squeeze out the juice.
- Put everything in a large saucepan with a lid and add the remaining ingredients except for the rum.
- The chutney is now brought to a boil on a medium flame with the pot closed. Then set the flame very low and let it simmer for about 35 - 45 minutes, stirring occasionally with the saucepan closed. If you like, add some rum about 5 minutes before the end of the cooking time. If you like the chutney a little more firm to the bite, you can reduce the cooking time to 25 minutes. Pour the chutney into boiled glasses while still hot and let them cool upside down for 10 minutes.
- Tastes great with poultry and grilled, but also just like that on bread or as a dip.
- The amount makes about 4 - 5 smaller canning jars.
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