Apple-Basil Chutney

Ingredients for 1 servings:

• 1 ½ kg apples, sour
• 250 g sugar
• 2 tsp salt
• 8 sprigs basil
• 2 lime(s), organic
• 125 ml dry white wine
• 150 ml apple juice
• 1 tsp pepper, Tasmanian

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

very fresh citrus aromas, exclusive culinary gift

Peel, core, and finely dice the apples. Mix with the sugar and salt and let stand for at least 1 hour to absorb the water. Then add the white wine and apple juice and bring back to a boil. Reduce slowly over low heat. Stir regularly towards the end of the cooking time, as the mixture can burn slightly. In the meantime, chop the basil (including the stems) very finely. Finely grate the lime zest and finely chop the pepper with a knife. Add all three ingredients towards the end of the cooking time and season with salt and/or sugar if desired. While the chutney is still hot, pour it into twist-off jars and seal immediately. It goes well with grilled fish, vegetarian dishes (which can tolerate a hint of acidity), and white meat.