Apple Chutney with Ginger
We cannot eat enough ginger, because the secondary plant substance gingerol protects us from flu-like infections. In addition, the apple chutney with apples scores with quercetin, the flavonoid with its antioxidant potential protects our body cells from free radicals and keeps us young and fit.
For a longer shelf life, pour the apple chutney into glasses previously boiled in boiling water (at least ten minutes). This way you can keep the spicy, sweet-sour sauce for about six months. Once opened, store in the refrigerator and use up quickly. The apple chutney tastes great with grilled food, meat dishes such as roast beef, fish and cheese or on a freshly grilled focaccia.
- 400 grams sour Apple
- 50 grams fresh ginger
- 1 red chili pepper
- 100 grams sugar
- 250 milliliters apple cider vinegar
- 100 milliliters Apple juice
Peel apples, cut into quarters, remove cores and dice the flesh. Peel ginger and cut into thin slices or chop finely. Rinse chile pepper, remove seeds and ribs and cut into rings.
Bring the sugar to a boil with 250 ml (about 1 cup) vinegar and apple juice. Add ginger, chile pepper and apples, simmer for 10 minutes and season with the remaining vinegar.
Ladle hot mixture into sterilized storage jars and let cool. Store in the refrigerator and use within a few days.