Zutaten für Apple Chutney From The Duck Soup Inn
- 6 Granny Smith apples, peeled, cored, and chopped
- 1 large yellow onion, finely chopped
- 2 cups packed light brown sugar
- 1 cup water
- 1 cup cider vinegar
- 1 red bell pepper, cored, seeded and finely chopped
- 1/2 cup dried currants
- 1 tablespoon fresh gingerroot, grated
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon dry crushed red pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Freshly ground black pepper, to taste
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Zubereitung von Apple Chutney From The Duck Soup Inn
- Combine all ingredients in a heavy-bottomed large saucepan.
- Bring to a boil over medium heat, stirring constantly until the sugar dissolves completely.
- Reduce heat to low, and simmer gently, stirring occasionally, for approximately 1 hour, or until the liquid has reduced and thickened to a syrupy consistency.
- Remove from heat and carefully taste the chutney. Season with salt and freshly ground black pepper to your preference.
- Allow the chutney to cool completely to room temperature.
- This chutney can be made up to 1 week in advance.
- Transfer the cooled chutney to an airtight container. Cover and refrigerate until ready to serve.
- Bring to room temperature before serving for the best flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
206g
Fat
0g
Carbs
19g
