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Sharon fruit and ginger chutney

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Ingredients for 1 servings:

  • 400 g kaki(s) or Sharon fruit
  • 350 ml juice, e.g. pineapple-orange-mango juice
  • 1 small piece(s) of ginger
  • 6 tbsp balsamic vinegar, white
  • 7 tsp gelling sugar 2:1
  • pepper
  • herbal salt
  • handful of basil leaves

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 9 minutes

Cut the Sharon fruit into small cubes and finely chop the ginger. Place both in a saucepan along with the juice, vinegar, and sugar. Season with salt and pepper and simmer for four minutes. Tear in the basil leaves and fill the prepared jars while still hot. This quantity makes about four small jars. Tastes great with cheese or meat, for example, in fondue.

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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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