Chutney

Step-by-step preparation

Cooking time: 8 hr

1. STEP 1

   

   In order to prepare a spicy chutney for the winter, take any apples (you can use substandard ones), ripe tomatoes, onions, granulated sugar, salt, a little vinegar, a couple of tablespoons of clean water, a set of spices and fresh ginger.

2. STEP 2

   

   Apples must be washed, cored and skinned. Place the apple slices prepared in this way in a saucepan, add 1-2 tbsp. water (depending on the juiciness of the apples). Place the pan on the fire, close the lid and start heating. After the water boils, reduce the heat to low and simmer the apples until they are completely softened.

3. STEP 3

   

   Wash the tomatoes, remove the skin from them using any convenient method, and cut the tomato pulp into small slices.

4. STEP 4

   

   Add peeled and finely chopped onion to a saucepan with well-cooked, so-called “trash”, apples. Add slices of tomato pulp. Stir, bring to a boil and cook for 5-10 minutes.

5. STEP 5

   

   Add salt, granulated sugar and spices. For spices, I recommend taking a little ground cinnamon, a little ground black pepper, turmeric; if you don’t have fresh ginger, use dry ground ginger, but this is a last resort; fresh ginger is still much, much preferable.

6. STEP 6

   

   Stir everything again and cook for another 15 minutes. The onions and tomatoes in the chutney should become softer and noticeably boiled. Add peeled and finely chopped or grated ginger and vinegar. Stir and taste. Adjust if necessary by adding more salt, granulated sugar or vinegar. Bring to a final boil.

7. STEP 7

   

   Place the prepared chutney into sterile jars. To guarantee that jars of chutney for the winter need to be sterilized (10 minutes for a half-liter jar), sealed and traditionally left until completely cooled, turned upside down and wrapped in something warm.