Ginger and Apple Chutney
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs |
| Total Time | 14 hrs 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 medium apple
- 250 g onion (s)
- 2 medium clove garlic (s)
- 2 chilli pepper (s), dried
- 250 g raisins
- 500 g suar
- 45 g mustard seeds
- 1 teaspoon turmeric
- 25 g iner powder
- 100 ml balsamic vinegar
- salt
Print Recipe
Pin Recipe Instructions
- Peel, core and cut the apples into pieces. Peel the onions and garlic. Chop the onion, mash the garlic and add a little salt. Grind the chillies. Put all the ingredients in a saucepan and simmer for two hours. Let stand overnight.
- Transfer to clean jars and close tightly. The chutney will keep for a maximum of four weeks. I haven`t tried preserving it yet, but I will test it and report on its taste and shelf life.
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