Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chutney
Utensils
For 2 preserving jars of each approx. 2½ dl, rinsed with hot water
How it's done
Chutney
Heat the oil in a pan. Add the onion, sauté over a medium heat for approx. 5 mins. Add the squash, pear and aronia berries, stir fry for approx. 2 mins. Add vanilla seeds, cinnamon stick and nutmeg, mix. Pour in the condimento and water, bring to the boil. Add sugar, salt and pepper, turn down the heat, simmer for approx. 25 mins. while stirring occasionally. Remove the cinnamon stick, ladle the chutney into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately, leave to cool on a towel.
| That fits: | Fine Food Raclette with porcini mushrooms. Add chopped nuts, e.g. walnuts or pistachios, and a little honey to the porcini mushroom raclette cheese and melt under the raclette grill. |
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