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Apple Orange Chutney with Rooibos

Rinse 3 preserving jars with 450ml hot and drain. Peel the onions and chop finely. Wash and peel the apples, cut the core away and cut the apples into small pieces. Peel the ginger and chop very finely. Heat the oil in a pot. Briefly fry the onion cube and ginger in it. Add the apples with the sugar as well as apple juice, orange juice, apple cider vinegar and spices. Wash the organic orange hot, rub off the zest of half the orange and add. Fill the rooibos tea into a paper filter and simmer for five to eight minutes. Boil the chutney with low heat for 30 minutes in total until it becomes viscous. Remove the spices and the tea filter, spread the chutney over the glasses and close them immediately. (Recipe by Catrin Neumayer from CookingCatrin and photo by Carletto Photography)

Tip: The chutney is unopened for about six months and therefore a great gift!

You can also use the fruit infusion Orange Ginger instead of the Rooibos blend if you like it more spice!

Ingredients for 3 glasses (each 450ml):

  • 1 red onion
  • 1kg apples
  • 50g ginger
  • 1EL oil
  • 100g sugar
  • 400ml apple juice
  • 100ml orange juice
  • 200ml cider vinegar
  • 2 cloves
  • 1 cinnamon stick
  • 1/2 teasp. TL salt
  • 1 organic Orange
  • 2tblsp. Rooibos Orange