Recipe
Apple and onion chutney
This classic of Indian cuisine made its way to Europe during the colonial era thanks to the English. Here, it was mainly vegetable and fruit chutneys that became popular. This aromatic apple and onion chutney made from apples, onions, white wine, fine apple cider vinegar and whole cane sugar tastes particularly good with a snack, but also with strong cheese and various meat dishes. You can eat it immediately after preparation or fill it into sterilized preserving jars. It will keep for several months.
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Ingredients for 4 glasses (à 300 ml)
180 g onions (red, white)
20 g ginger
1 kg apples
200 g whole cane sugar
1 pod of vanilla
1 tbsp apple pectin
1 tbsp olive oil
2.5 tsp salt
1 tsp Piment d'Espelette 250 ml white wine
250 ml apple cider vinegar
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The recipe
Finely dice the onions and finely chop the ginger. Peel and dice the apples, slit the vanilla bean and scrape out the pulp. Mix the apple pectin with a tablespoon of sugar. Heat the olive oil in a large pot and sauté the onions until translucent. Deglaze the onions with the white wine. Bring the wine to a boil and simmer for five minutes.
Add the apples, sugar, ginger, vinegar, salt, piment d'Espelette and the vanilla seeds and pod, bring to the boil again and simmer for four minutes. Then stir in the apple pectin and simmer for one minute. Pour the chutney hot into sterilized jars and seal tightly.
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It doesn't take much to turn a cheese platter into a culinary highlight. Arrange five to nine cheeses of different textures on a board, preferably in bite-sized pieces. Creamy cheeses such as mature Brie or Camembert stay in one piece and lie on the outside - this makes it easier to handle cheese knives. Serve cream cheese, olives, pickles, mustard and dips in small bowls and on small plates. Crackers and bread potato chips, almonds, nuts, pistachios and pumpkin seeds as well as seasonal fruit can be used as "gap fillers" to create an inviting overall look for your grazing platter.
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