This chutney was planned to be a plain apple chutney, though due to miscalculating the required ingredients I was in need of more ingredients. I decided to go with raisins and to my surprise the outcome was amazing. I still dislike the texture of the raisins, but the taste of the chutney is just delicious.

Ingredients

Base:

• 1kg apples (already peeled and cored!)
• 500g vinegar
• 500g sugar
• 500g raisins
• 150g peeled red onions (ca. 2pcs)
• 7g cinnamon (ca. 1 stick)
• 3 tsp minced ginger
• 7g salt
• chili (ca 1/4 of a seeded habanero)

Spices to grind:

• 0.5g star anise
• 1g cloves (ca 9 pcs)
• pepper (1g? check again)
• 0.5g cardamon (ca. 2 pcs)

Instructions

Cut the peeled and cored apples into bite sized pieces. Add all base ingredients into a big pot and heat it up. In the meanwhile grind the spices (all except the cinnamon) and add them to the pot as well. Once the mix boils turn down the heat a bit and let it simmer. You want to reduce the liquid until it starts to thicken in noticeable. For me it took about an hour, it may vary heavily depending on the used apples. At the beginning you do not have to stir often, though be aware that you can burn the chutney easily during the last 15 minutes.

Fill the chutney into cleaned jars (same as you do with jam) and seal them by turning them upside down. Let them fully cool before moving them.

Tips

• This chutney can be used for a lot of dishes. I really like it in fruity curries, but you can also use it in combination with sweet dishes (cakes).