Apple-onion chutney ala Kräuterjule

Ingredients for 1 servings:

• 1 ½ kg apples
• 3 large onions
• 500 g sugar
• 130 g raisins
• ½ root ginger, fresh
• 1 bottle of white wine (0.7 l), dry
• 5 g citric acid
• ½ tsp chili flakes
• 1 tsp, leveled turmeric
• 5 g cardamom, ground in the shell
• 2 tsp, leveled salt
• ½ tsp clove powder
• 1 tsp cinnamon powder
• 1 shot of oil
• ½ tsp pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

First, peel, core, and slice the apples. Then peel the three onions and cut them into small squares. Do the same with the ginger, which should also be peeled and cut into very small pieces or grated. Place everything in a saucepan and pour over the white wine. Add all the spices and the soaked, rinsed raisins and bring to a boil. Continue simmering over low heat, stirring constantly until thickened, for at least two hours. Then pour into hot, rinsed twist-off jars and seal immediately. Just as with jam, turn the jar upside down onto the lid, let stand for about five minutes, then allow to cool normally. This chutney goes well with white meat, pan-fried dishes, or fish. It also goes well with rice or Indian dishes.