Apple Chutney with Onion

Chutney originates from Indian cuisine, where it is prepared fresh for every meal. Europeans, however, prefer to use vinegar, lemon juice, and oil, which are excellent preservatives. Serve it instead of mustard alongside boiled sausage or ham.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 spoon Oil, olive

  • 900 g Onion, raw

  • 75 g Sugar, brown

  • 90 ml Vinegar, apple

  • 1 handful Raisins

  • 2 piece Apples, rose

Steps

  1. Peel the onion and chop it into small pieces. Place a large pan with a thick bottom on the stove, heat it up, and add oil. To the heated oil, add the onion and sugar, and sauté over medium heat for about 20 minutes until the onion softens and turns golden. Stir occasionally.

  2. Wash the apples, peel them, remove the cores, and grate them finely. Add the grated apples and raisins to the onion. Pour in the vinegar and simmer for another 20 minutes until the chutney becomes thick and sticky. Transfer it to a sterilized jar and seal tightly.

  3. Once cooled, store it in the refrigerator and serve it as a condiment to your guests when the occasion arises.

Nutrition Information (Per 100g)

  • Calories: 98.33 kcal
  • Fat: 3.94 g
    • Saturated Fat: 0.49 g
  • Carbohydrates: 15.17 g
    • Sugars: 10.64 g
  • Protein: 0.89 g
  • Fiber: 0.89 g

Advice

Chutney can be stored in the refrigerator for approximately 30 days. Instead of regular onions, you can also use red onions. For a more Indian flavor, mix in some salt, fresh ginger, mustard seeds, and/or chili.