Apple Chutneyfor Sauce or Curry
- 1 4/5 kg Apple (sour type is best)
- 250 grams Raisins
- 250 grams Dried cranberries
- 20 Grapes (optional)
- 1 Onion (finely chopped)
- 1 tbsp Mustard seeds
- 450 grams Brown sugar
- 1 Lemon
- 1 clove Ginger
- 870 ml Vinegar (apple vinegar or wine vinegar)
- 1 tsp Chilli flakes
- Peel the apple, remove the stem and cut into quarters.
- Mince the onion and grate the ginger.
- Put the vinegar in a large saucepan, bring to the boil, and add the sugar to dissolve.
- Remove the lemon skin and squeeze.
- Remove the seeds and skin from the grapes and cut them in half.
- Put the other ingredients into the saucepan and let simmer over low heat for an hour and a half.
- Stir it occasionally, and let it simmer until the apple is creamy.
- Pour it into jars that have been sterilised in boiling water.
- Fasten the lid tightly, turn it upside down and let it sit overnight.
- When it has cooled completely, store it in the basement or the fridge.
- It will keep in the basement for a year.
- Lightly spread butter on a slice of bread, and add the chutney and cottage cheese for an open sandwich.
- Here's a sandwich with butter, chutney and Emmentaler.
- It's also nice with Cheddar cheese.
- If you leave it 2 to 3 weeks, it will lose its sourness and it will be even tastier.
- Sister recipe: tasty vegetable chutney..
- It's nice with sweet and sour pork..