Apple chutney
Apple chutney, refined - vegan - sweet and sour - spicy
Summer is barbecue time and we usually have potatoes and cottage cheese for the cricket. Since I do not like quark, I have been looking for an alternative dip or sauce for my baked potato for a very long time - so far without success ...
When I was shopping at this WE, there was such a recipe booklet (at Lidl) with a recipe for apple chutney. Since I did not have all the ingredients at home, I modified the recipe according to my ideas.
You need:
- 1 tbsp oil (neutral eg B rapeseed or sunflower oil)
- 1 big onion
- Pepper salt
- 3 small apples - or 2 medium sized ones
- 1/2 bottle of caramel syrup (Grafschafter)
- 50 ml of lovely white wine
- 2 teaspoons sugar
- 2 tablespoons of lemon juice
- 1 1/2 teaspoon cinnamon
- 4 tablespoons mustard (medium hot)
Preparation:
Peel the onion and chop finely. Heat the oil in a pan and fry the onion, then reduce the temperature and let the onions glassy. Season with pepper and salt.
In the meantime, peel the apples, remove the core, dice and add to the onions. Turn the temperature up again and sprinkle the sugar over it. Caramelise with constant stirring and then deglaze with white wine.
Bring to a boil and then add the syrup. Add lemon juice, cinnamon and mustard and simmer for about 10 minutes. Possibly. season again with pepper & salt.
The very hard ones can add a chopped chili pepper - but I'm too sensitive.
The chutney tastes warm or cold super to baked potatoes :) Good hunger!
