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Ginger and apple chutney

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Ingredients for 1 servings:

  • 6 m.-sized apple
  • 250 g onion(s)
  • 2 medium-sized garlic cloves
  • 2 chili peppers, dried
  • 250 g raisins
  • 500 g sugar
  • 45 g mustard seeds
  • 1 tsp turmeric
  • 25 g ginger powder
  • 100 ml balsamic vinegar
  • n. B. Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 15 minutes

Sweet and spicy, perfect with cold poultry. Makes 3-4 150 ml jars

Peel, core, and slice the apples. Peel the onions and garlic. Chop the onion, crush the garlic, and add a little salt. Grind the chilies. Place all ingredients in a pot and simmer for two hours. Let stand overnight. Transfer to clean jars and seal tightly. The chutney will keep for up to four weeks. I haven’t tried canning it yet, but I’ll give it a try and report back on its taste and shelf life.

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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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