Summary

Ingredients

• 2 apples, (Braeburn variety)
• 2 fig (s), (soft figs)
• 1 shallot (s)
• 15 g iner root
• 1 hot pepper
• 1 tablespoon olive oil
• 1 lemon (s), add the juice
• 4 cl white wine, dry
• 3 sage leaves, finely chopped
• 1 teaspoon mustard seeds
• sugar
• Cayenne pepper

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Instructions

1. For this chutney I prefer to use the great Braeburn, with the highest vitamin content of all apple varieties. Its meat is very suitable for processing in the kitchen, also because it does not turn brown as quickly after it has been cut. This apple originally comes from New Zealand, but is now also grown in the wine-growing regions of Germany because it thrives best there.
2. Quarter and peel the apples, cut out the casing and dice the pulp. Dice the soft figs. Peel shallot and ginger root and chop very finely. Halve the peppers lengthways, remove the partitions and the seeds and finely dice the pod.
3. Heat the olive oil in a saucepan and briefly sauté the shallot, ginger and pepper. Add apple and fig cubes, sweat, deglaze with wine, add lemon juice and mustard seeds and let everything simmer gently for about 20 minutes with the pot closed.
4. Season the chutney with sugar and cayenne pepper. It shouldn`t be too sweet, but it should have a piquant spiciness and is such an interesting accompaniment to poultry and white meat.