Summary

Ingredients

• 500 ml vinegar (white wine vinegar)
• 500 ml vinegar (rose vinegar, see database)
• 400 g suar
• 1 teaspoon clove powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• some chili powder
• 1 kg apples
• 500 g onion (s)
• 500 g raisins
• 250 g leaves (fresh rose petals) and 750 rose butter (see database)
• some rose water
• some schnapps (rose schnapps or rose spirit)

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Instructions

1. Make rose jam and rose vinegar according to the recipe (DB).
2. Finely dice the apples, finely dice the onions and finely chop the rose petals.
3. Bring white wine vinegar, rose vinegar, sugar, clove powder, cinnamon powder, salt and some chili powder to the boil. Add the apples, onions, rose petals, rose butter and the raisins. Cook to a sauce on the lowest setting. Stir often so that the chutney does not burn.
4. Before you fill the hot chutney into screw-top jars, add a little rose water and rose brandy if you like.
5. Store in a dark cool place.
6. Goes well with white and red press sacks, but also with fish and poultry terrines, cheese and cold roasts.