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 for approx. 5 mins. Add the tomatoes and apples, cook for approx. 2 mins. Add the miso paste and all the remaining ingredients, bring to the boil. Reduce the heat, cover and simmer for approx. 25 mins., stirring occasionally. Remove the lid and continue to simmer for approx. 5 mins. Remove the star anise.
To fill
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: | Cheese and cold cuts |
|---|---|
| Shelf life: | Store in a cool, dark place for approx. 1 month. Once opened, keep the jar in the fridge and consume the chutney quickly. |
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