Ginger and Apple Chutney

Summary

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

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Instructions

1. 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.
2. 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.