Winter Chutney

Step-by-step cooking

1. Step 1:

   

   In order to cook a spicy chutney for the winter, take any apples (you can use substandard ones), ripe tomatoes, onions, granulated sugar, salt, a little vinegar, a couple of spoons of pure water, a set of spices and fresh ginger.

2. Step 2:

   

   Apples must be washed, the core removed and the skin cut off. Place the apple slices prepared in this way in a saucepan, add 1-2 tablespoons of water (depending on the juiciness of the apples). put the pan on the fire, close the lid and start heating. After boiling the water, reduce the heat to a minimum and simmer the apples until they are completely softened.

3. Step 3:

   

   Wash the tomatoes, remove the skin from them in any convenient way, cut the tomato pulp into small slices.

4. Step 4:

   

   Add peeled and finely chopped onions to a saucepan with well-boiled, what is called "junk" apples. Put slices of tomato pulp. Stir, bring to a boil and boil for 5-10 minutes.

6. Step 5:

   

   Add salt, granulated sugar and spices. Of the spices, I recommend taking a little ground cinnamon, a little ground black pepper, turmeric, if there is no fresh ginger, use dry ground, but this is a last resort, fresh ginger is still much, much preferable.

7. Step 6:

   

   Stir everything again, boil for another 15 minutes. Onions and tomatoes in chutney should become softer, noticeably boiled. Add peeled and finely chopped or grated ginger, vinegar. Stir, taste it. If necessary, adjust it by adding more salt, granulated sugar or vinegar. Finally bring to a boil.

8. Step 7:

   

   Arrange the finished chutney in sterile jars. To guarantee cans of chutney for the winter, it is necessary to sterilize (10 minutes for a half-liter jar), seal and traditionally leave until completely cooled, turning the top upside down and wrapping in something warm.