Curry apples

Ingredients for 1 servings:

• 1 ½ kg apples
• 4 onions
• 100 g ginger
• 3 chili peppers, Thai, red
• 300 ml apple juice
• 200 ml vinegar (honey vinegar or mild white wine vinegar)
• 300 g sugar
• 1 tbsp salt
• 2 star anise
• 5 cloves
• 1 tbsp coriander (preferably small Turkish coriander)
• 1 tbsp black peppercorns
• 1 tbsp turmeric
• 1 tbsp yellow mustard seeds

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

very hearty variant, good with Asian cuisine and meat

Quarter, peel, core, and thinly slice the apples. Peel and finely dice the ginger. Halve the chili lengthwise, deseed, and slice into thin strips. Quarter the onion and slice into thin rings. Roughly grind the star anise, cloves, coriander seeds, and peppercorns in a mortar and pestle. Dry roast the ground spices with the mustard seeds until fragrant. Pour in the apple juice and vinegar, add the sugar, and the other spices. Bring the stock to a boil. Add the ginger cubes, chili strips, and onion rings to the stock and simmer for 10 minutes. Then add the apple slices and simmer for 3 minutes. To ensure the twist-off jars are filled evenly, we recommend straining the stock and spooning in the spiced apples. Then pour in the stock. Seal the jars and cook in a preserving machine at 90 degrees Celsius for 30 minutes.