Apple and cranberry chutney

Ingredients for 1 servings:

• 4 sour apples (Boskop or similar)
• 3 tbsp lemon juice
• 2 onions
• 30 g fresh ginger
• 1 garlic clove(s)
• 1 small red chili pepper(s)
• 4 tbsp extra virgin olive oil
• 4 tbsp Aceto balsamico bianco (white)
• 70 g sugar
• 60 g cranberries (dried)
• Salt (e.g. fleur de sel)
• black pepper (ground)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash, peel, and quarter the apples. Remove the cores and dice finely, drizzle with lemon juice (to prevent them from turning brown), and mix well. Peel the onions and ginger, finely dice the onions, and finely grate the ginger. Halve the chili pepper, remove the seeds, wash, and dice very finely (wear gloves if possible, as the juice will penetrate the skin). Heat olive oil in a pan. Sauté the onions, ginger, and chili. Add the sugar and caramelize until golden. Deglaze with balsamic vinegar. Now add the diced apples and cranberries. Reduce everything until the liquid has almost evaporated. Season with salt and pepper and let cool completely. Of course, you can add other spices to your chutney, too. It’s a matter of taste. Store in jars. The chutney can be refrigerated for up to 2 weeks. It can also be frozen in portions.