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Angy's Carrot and Apple Chutney

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Ingredients for 4 servings:

  • 4 carrots
  • 4 apples, sour
  • 2 m.-sized onion(s)
  • 3 tbsp lemon essence
  • ¼ tsp coriander
  • 2 pinch(s) cinnamon
  • 100 g brown sugar
  • 50 ml apple cider vinegar
  • 250 ml water
  • 2 tbsp ginger, fresh and grated

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

4 glasses of 200 ml each

Peel the carrots and apples. Finely grate the carrots and coarsely grate the apples, and immediately mix with the lemon essence. Peel the onion and finely dice it. Place all ingredients in a saucepan and let stand for at least 1 hour. Bring to a boil on the stovetop and simmer for about 20 minutes. While still hot, pour into sterilized jars and seal. It goes well with grilled meat, especially chicken. The chutney has a pleasant spicy flavor.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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