Rose-Apple Chutney

Ingredients for 1 servings:

• 500 ml vinegar (white wine vinegar)
• 500 ml vinegar (rose vinegar, see database)
• 400 g sugar
• 1 tsp clove powder
• 1 tsp cinnamon
• 1 tsp salt
• some chili powder
• 1 kg apples
• 500 g onion(s)
• 500 g raisins
• 250 g leaves (fresh rose petals) and 750 g rose puree (see database)
• some rose water
• some schnapps (rose schnapps or rose spirit)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

special and beautiful culinary gift

Prepare rose purée and rose vinegar according to the recipe (DB). Finely dice the apples, finely dice the onions, and finely chop the rose petals. Bring the white wine vinegar, rose vinegar, sugar, clove powder, cinnamon powder, salt, and a little chili powder to a boil. Add the apples, onions, rose petals, rose purée, and raisins. Simmer over low heat until a purée forms, stirring frequently to prevent the chutney from burning. Before pouring the hot chutney into screw-top jars, add a little rose water and rose schnapps, if desired. Store in a cool, dark place. Goes well with white and red Presssack (press sausage), but also with fish and poultry terrines, cheese, and cold roasts.