Orange-ginger chutney

Ingredients for 3 servings:

• 800 g orange(s)
• 1 lemon(s)
• ½ liter of water
• 1 kiwi(s)
• 1 star anise
• 1 stalk(s) cinnamon
• 50 g ginger
• 1 tsp, leveled salt
• 2 garlic cloves
• 20 g mustard seeds
• 1 tsp, heaped turmeric
• 200 g sugar, brown
• 20 ml liqueur (herbal liqueur)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

ideal with meat or cheese

Put the water in a saucepan and grate in the zest of one orange and one lemon. Add the cinnamon stick and star anise. Peel all of the oranges, the lemon, and the kiwi, dice the flesh, and add it to the pan. Peel and grate the fresh ginger, making sure the grated ginger totals 50g. Add the ginger to the pan and all of the other ingredients. Bring everything to a boil and simmer uncovered for about an hour until thickened. Purée with a hand blender and immediately pour into boiled, hot, screw-top jars, seal, and leave upside down to cool slowly. The chutney is delicious on freshly grilled steak or cheese. Using the quantities given, I was able to fill three 285g jars!