members recipes

This chutney is quick to prepare but needs some time to rest. I´ve tried it after two weeks and it was still not the way I expected. After four weeks of rest it was perfect. It goes nice with all sorts of meat, and it´s also lovely on a nice sandwich with roasted chicken or beef, some green salad, tomatoes, cheese..... whatever you can think of! I always get 2 jars of 500 ml each out of this recipy.

Ingredients
1 kilo of apples, peeled and chopped in tiny cubes
250 g white onions, chopped finely
250 g red onions, chopped finely
10 g fresh ginger, ground
100 g preserving sugar
300 g cane sugar
250 ml balsamic vinegar
1 tblsp salt
2 tsp pepper

Method
Put all the ingredients in a high pot and let it gently cook, one hour with the lid on and the last half an hour without a lid on.

Make sure you stir it regularly so the chutney doesn´t stick to the bottom.

Fill it into prepared jars, put the lids on them and turn them to stand upside down for 10 minutes, then turn around again and leave it to cool.

It should rest for at least 4 weeks.