Apple & Grape Chutney
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Apple & Grape Chutney
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| Servings | Prep Time |
| 4medium jars | 30minutes |
| Cook Time |
| 20minutes |
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Ingredients
- 1kg red grapes
- 2big chopped apples
- 2big white onions
- 1/2cup maples syrup or honey
- 1heap tsp salt and pepper
- 1heap tsp curry
- 1heap tsp cardamom
- 1heap tsp southwest chili mix
- 1heap tsp ground ginger
- 1heap tsp cinnamon
- 2tbsp fresh lemon juice
- 1 little chili pepper (without seeds and chopped)
Instructions
- Take the grapes off the stem, wash them and put them in the blender. Blend them for 60 seconds as you want to be sure that the seeds are well broken.
- Put a pot on the stove and add the grape juice. Bring to a boil.
- Meanwhile peel the apples and chop them into medium size pieces. Do the same with the onions. Add apples and onions to the grape juice.
- Add the juice of one lemon and the maple syrup or honey or any other sweetener you prefer. Stir well and let it all simmer.
- Mix all the spices in a small bowl and add to the grape mixture. Stir well from time to time and let it simmer for around 50 minutes.
- Meanwhile prepare a couple of mason jars. Put them in boiling water to sterilize them together with their lids.
- After 50 minutes take the chutney off the fire and fill into the jars. Close them well and leave the upside down for 5 minutes. Then flip them on the right side up and let the jars cool out before you store them. The chutney will get more firm and dense when cooling.
Recipe Notes
You can store the chutney up to one year in your pantry.
Chutneys are great with meat or fish and a perfect bbq sauce. A friend of mine likes chutneys on cheese. But it’s also great just as a spread on a piece of bread.