John Myers
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Apple Chutney with Chili and Ginger on Parmesan Chips
The perfect apple chutney with chili and ginger on parmesan chips recipe with a picture and simple step-by-step instructions.
Chutney:
- 4 tbsp Olive oil
- 400 g Shallots
- 1600 g Tart apples
- 4 Pc. Red chili peppers
- 100 g Ginger
- 400 g Brown sugar
- 2 tsp Black peppercorns
- 2 tsp Coriander seeds
- 4 tbsp Salt
- 800 ml Apple Cider Vinegar
Parmesan Crisps:
- 600 g Parmesan in one piece
- 2 tsp Dried rosemary
Chutney:
- Peel the shallots and cut them into fine cubes. Core the apples and cut them into cubes, pour the apple cider vinegar directly over them to prevent the apples from turning brown. Remove the hard parts of the ginger bulb and finely chop it and the chili peppers.
- Heat the olive oil in a large saucepan. Fry the shallot cubes in it for about 6-7 minutes until translucent.
- Add the sugar and stir the ingredients until the sugar caramelizes. Add the apples with the apple cider vinegar, the chili peppers, and the ginger.
- Coarsely chop the peppercorns, coriander seeds and salt with a mortar and season the chutney with it. Let it boil for at least 40 minutes and then fill it into sterile screw-top jars.
- It lasts about 12 months – ideally until the next apple harvest.
Parmesan Crisps:
- Finely grate the Parmesan and stir it with the rosemary needles. Place tablespoon-sized piles on a baking sheet lined with baking paper and bake the chips in the preheated oven at 200 ° C O / U for about 10 minutes until they are golden brown. The chips harden and become crispy as they cool. Packed airtight, they can be kept for around 10 days.
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