Spring onion and apple chutney recipe
Spring Onion and Apple Chutney recipe
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|450 g||spring onions, peeled and halved|
|1 tsp||black pepper|
|200 g||brown sugar|
|250 g||cranberries, fresh or frozen|
|250 g||apples, peeled and diced|
|2||cm ginger root, peeled and grated|
|1 medium||tangerine, grated zest only|
|200 ml||red wine vinegar|
|200 ml||apple cider vinegar|
|50 ml||maple syrup|
Preheat the oven to 190°C.
Place the spring onions on a baking sheet. Sprinkle with oil, salt, pepper and 1 tablespoon sugar. Roast for 20-30 minutes until caramelised. Remove from the heat and allow to chill.
In a saucepan, combine the cranberries, apples, ginger, cinnamon, tangerine zest, red wine vinegar, maple syrup and remaining sugar. Simmer for 12 minutes, until the sugar is dissolved and the apples are soft.
Stir in the apple cider vinegar and the sultanas. Bring to a boil and cook for 15-20 minutes until thickened. Stir well. Add the roasted spring onions and mix thoroughly.
Goes well with any kind of meat!
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Spring onion and apple chutney recipe
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