Hem's Chutney
A small jar (175-230 ml/0.75-1 cup) of chutney | Preparation & cooking time 1.5 hours
Instructions
Mince/cut the scallions, shallot and garlic. Quarter and deseed an apple and cut it into small bits; don't peel. Mix all ingredients in a high-edged (non-stick) frying pan/skillet. Let simmer on low heat for about 1 h 10 min or until the texture is sufficiently jellified. Rinse a clean, suitable glass jar/container with boiling water, pour the chutney into the hot jar, close the lid (line a metallic or plastic lid with parchment paper), let cool, refridgerate and use within 2-3 weeks. Serve as an accompaniment with any savo(u)ry dish.
A small jar (175-230 ml/0.75-1 cup) of chutney | Preparation & cooking time 1.5 hours
Ingredients
⌂ 50 g (~1.8 oz/a small bunch) of scallions
⌂ 1 shallot
⌂ 3 cloves of garlic
⌂ 50 ml (~0.2 cups/24 g/0.8 oz) fresh or frozen red currants
⌂ 1 medium-sized red apple (e.g. Organic Red Delicious)
⌂ 50 ml (~0.2 cup/42.5 g/1.5 oz) jelling sugar (with pectin)
⌂ 2 teaspoons white miso paste
⌂ 3 tablespoons balsamic vinegar
⌂ 1 teaspoon chil(l)i flakes
⌂ 1 teaspoon jalapeño flakes
⌂ 1 teaspoon brown mustard seeds
⌂ 1 teaspoon salt
⌂ 500 ml/g (~1.7 cups/17 fl oz) water
Instructions
Mince/cut the scallions, shallot and garlic. Quarter and deseed an apple and cut it into small bits; don't peel. Mix all ingredients in a high-edged (non-stick) frying pan/skillet. Let simmer on low heat for about 1 h 10 min or until the texture is sufficiently jellified. Rinse a clean, suitable glass jar/container with boiling water, pour the chutney into the hot jar, close the lid (line a metallic or plastic lid with parchment paper), let cool, refridgerate and use within 2-3 weeks. Serve as an accompaniment with any savo(u)ry dish.