Wintery Orange Chutney

Peel the oranges thickly and fillet them over a bowl, collecting the juice. Peel the papaya and apple, halve the papaya and peel the inside out with a spoon, quarter the apple and remove the core. Roll both dice. Squeeze the lemon half. Put the orange fillets in a saucepan with the juice, papaya, apple and lemon juice. Add the ginger, garlic and onions.

Finely dice the plums and apricots. Wash, halve and core the chilli, cut into fine strips. Put everything together in the pot. Add the spices, sugar, cinnamon stick, star anise, plum jam, vinegar and water. Bring everything to the boil, then boil down over low heat for about 50- 55 minutes, stirring occasionally.

Remove the cinnamon stick and star anise, season again to taste. Fill into preheated, sterilized twist-off jars while still hot, close tightly and turn over, leave on the lid for approx. 10 minutes. Let cool completely, then store in a cool and dark place. Makes two glasses (size of the glasses see photo).

Tastes good with cheese, meat of all kinds, especially duck or beef, e.g. to coat roulades, rice dishes, oriental cuisine ... Also a nice souvenir or gift for Christmas. Have fun trying!

Since I usually cooked my chutneys fresh and used them straight away, I can't say much about the shelf life. The chutney will keep open for about four days. Stored in a cool and sealed place for several months, maybe someone can give me a tip. For me, the chutney doesn't last very long and can be eaten again quickly ;-).