Peach and Ginger Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 2,500 peach (s), finely diced
- 500 g apples, peeled, pitted and finely diced
- 250 g raisins
- 1 lemon (s), untreated, very thinly sliced
- 500 g shallot (s), finely diced
- 100 g iner, peeled and finely diced
- 500 ml vinegar, (raspberry vinegar)
- 2 points preserving sugar, 1:
- 2 teaspoons, heaped cardamom, ground
- 1 teaspoon, leveled clove powder
- 2 teaspoons, heaped turmeric, ground
- 1 teaspoon, leveled cinnamon
Print Recipe
Pin Recipe Instructions
- Bring the fruits, shallots and ginger together with the vinegar to a boil, then add the preserving sugar. Cook the mixture until the onions are translucent and the fruits start to crumble. Then add the spices and stir in well.
- Fill the chutney into sterilized jars and either boil down or work with twist-off.
- A wonderfully sweet and sour chutney, wonderfully fruity and mild.
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