15 min.
Golden Delicious and onion chutney
A sweet-and-sour sauce for cheese or crostini
The apple chutney is a sweet-and-sour, slightly spicy sauce that is perfect for a cheese tasting and confers a special taste to crostini and bruschette. It’s a must for an aperitif platter before dinner or a cheese platter together with bread, fresh fruit, dried fruit, honey and compote.
70 min.
Ingredients
for approx. 400 g chutney
140 g onion
600 g Golden Delicious apples
1 chili pepper
3 tbsp. seed oil
80 g cane sugar
160 ml apple vinegar
2 cardamom pods
1 star anise
3/4 tsp. salt
1 tsp. mustard seeds
140 g onion
600 g Golden Delicious apples
1 chili pepper
3 tbsp. seed oil
80 g cane sugar
160 ml apple vinegar
2 cardamom pods
1 star anise
3/4 tsp. salt
1 tsp. mustard seeds
Preparation
Peel and chop onion and put aside. Wash and peel apples, remove the core and cut into cubes of about 5×5 mm. Wash and finely slice chili pepper. Remove the seeds, if you don’t like it too hot. Heat oil in a pot and fry onions with chili pepper. Add cane sugar and allow to caramelize. Deglaze with apple vinegar, when the sugar is caramelized. Add apples, crushed cardamom pods, star anise, mustard seeds and salt.
Mix well and boil gently for about 20 minutes without cover. Remove the star anise and the cardamom pods. Fill the hot Golden Delicious chutney into sterile jars and immediately close them airtight. Store in a cool, dry and dark place. Once opened, keep refrigerated.
Tips
Ideally, you should prepare the chutney a few days before you would like to enjoy it to allow the different tastes to best unfold. The apple chutney tastes excellent with a cheese platter.
Ideally, you should prepare the chutney a few days before you would like to enjoy it to allow the different tastes to best unfold. The apple chutney tastes excellent with a cheese platter.
Recipe from Julia Morat
Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
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