Apple Chutney Ii, Homemade

Remove peel from 1, 5 kg aromatic cooking apples and 500 g onions, core apples and roughly dice both ingredients. Put in a large saucepan with raisins, brown white wine vinegar, rock candy, mustard seeds, 1 tbsp. mixed herbs, 1 tsp. cayenne pepper and 1 tsp. ground ginger and do it at medium temperature for half an hour until the liquid evaporates. Then simmer over high heat, stirring throughout, repeatedly for 7-ten minutes, until thickened. Immediately fill to the brim in hot rinsed twist-off jars. Seal tightly and let stand for 5 min turned upside down on lid. Apple chutney is delicious with hearty meat dishes and poultry. It is also suitable as a dip for raw vegetable sticks.

Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fresh taste!

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