Apple chutney with pink peppercorns

Ingredients for 1 servings:

• 3 onions, red
• 6 apples
• 1 tbsp, heaped cane sugar
• 2 tbsp balsamic cream
• 1 tbsp, heaped peppercorns, pink
• 1 cup water
• ¼ tsp herbal salt
• 1 pinch of chili powder, if you like it hot, you can of course use more

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

goes well with poultry or as a dip e.g. for a buffet, easy to prepare

Peel and roughly dice the onions. Heat in a small saucepan without fat. Sprinkle the sugar over the onions to caramelize them. Stir in the balsamic vinegar and deglaze with water. Peel, core, and roughly dice the apples. Add to the onions and simmer on low heat, stirring occasionally. Crush the pink peppercorns with herb salt and chili in a mortar and pestle and add to the apple and onion mix. Once the apples are soft, briefly puree everything with a hand blender. It should still have a somewhat chunky consistency. Season to taste with chili, salt, sugar, or balsamic vinegar if desired. Use immediately after cooling or fill jam jars while hot; this will keep for a few weeks.