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Apple and Ginger Chutney

A Sweet-Sour-and-Lightly-Spicy Condiment

Apple and Ginger are a match made in heaven and go wonderfully together in this delightful chutney with a bit of a kick.
140 min.


for 1.5 kg of chutney

7 Golden Delicious apples 
1 white onion
350 g cane sugar
1 fresh ginger
500 ml wine vinegar
Print recipe


Peel the apples, remove the core and cut them into small cubes. Then grate 5 cm of fresh ginger. Chop onion and put aside.
Pour the vinegar and the cane sugar into a casserole. Mix well until the sugar is completely melted. Then add apples, onion and ginger. Let cook for about 2 hours at low heat stirring now and then.
As soon as the vinegar has evaporated and the consistency is soft, the chutney is ready. Fill the hot chutney into sterile glasses, close and turn them upside down. Store in a cool and dry place.

We suggest you to serve the apple and ginger chutney with cheese specialties!

Recipe from Il Cucchiaio d'Argento

A treasure of authentic Italian cuisine
Il Cucchiaio d'Argento is the food blog with most followers in Italy and a point of reference for passionate cooks. Il Cucchiaio d'Argento can draw on an immense collection of recipes and is divided into different topics about the world of food that range from classic recipes of the traditional Italian cuisine and new trends to reviews of Italy’s best restaurants and inspirations for our daily life.

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