Apple and Salicornia Chutney

Ingredients for 1 servings:

• 2 apples, sour
• 3 m.-large shallot(s)
• 1 chili pepper(s), not too hot
• 1 ½ handfuls of salicorns (samphire)
• 3 tbsp oil
• 1 tsp ginger powder
• n. B. sugar, brown
• 1 tbsp soy sauce
• e.g. apple cider vinegar
• 2 tsp pink berries, coarsely ground
• n. B. Salt
• n. B. long pepper
• 3 tbsp salicorns (samphire), freshly cut

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the apples, core them, and finely dice them. Peel and finely dice the shallots. Trim and finely dice the chili pepper. Cut 1.5 handfuls of salicornia into approximately 2 cm long pieces. Heat the oil in a saucepan and sauté the shallots and chili cubes. Add the apple cubes and sauté briefly. Sprinkle with the ginger powder and 1 tablespoon of brown sugar. Let everything caramelize slightly, but don’t let the apples become too soft. Deglaze with soy sauce and a dash of apple cider vinegar. Now add the salicornia. Carefully add more brown sugar and apple cider vinegar. The ratio should depend on the acidity of the apples and your individual taste. The mixture should be about 1/4 covered with liquid. Add the pink berries. Boil the mixture while stirring until the liquid thickens to a syrupy consistency. Adjust the sweetness and acidity with sugar and apple cider vinegar. Season with salt and pepper. Remove from heat and let cool. Before serving, stir in 3 tablespoons of freshly chopped salicornia. This chutney goes well with smoked fish. Tip: I served smoked salmon trout with horseradish cream and the chutney on blinis as an appetizer. The appetizer was very well received. I found the inspiration for this recipe in the 10th volume of the Brittany crime series featuring Inspector Dupin.