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Starters and side dishes
Ginger chutney
Portions:
6 x 250 ml jars or 6 cupsPreparation:
45 min.Cooking:
1 h 10Ingredients
- 400 g (2 cups) sugar
- 500 ml (2 cups) apple juice
- 125 ml (1/2 cup) cider vinegar
- 1 large onion, peeled and diced
- 12 pieces crystallized ginger, chopped
- 2 apples, peeled and diced
- 2 tomatoes, diced
- 2 tablespoons lime zest
- 60 ml (1/4 cup) lime juice
- 12 garlic cloves, peeled
- 2 carrots, peeled and thinly sliced
- 2 zucchinis, diced
- 8 stalks celery, chopped
- 1 tbsp. mustard seeds
- 2 tbsp. chopped coriander
- 4 tbsp. grated fresh ginger
- 1/4 teaspoon ground chili pepper
- 1 pinch salt
Preparation
- In a large saucepan over low heat, dissolve the sugar in the apple juice and vinegar, stirring constantly. Add remaining ingredients and bring to a boil over high heat. Reduce heat. Cook over medium heat for 1 hour or until thickened, stirring often.
- Transfer to hot sterilized jars. Close with hot lids. Turn jars upside down and cool completely. Refrigerate.
- Serve with cold cuts, roast chicken, omelettes or cheese.
- Keep for one week in the refrigerator. To extend shelf life, freeze in freezer bags.
This recipe, created by chef Andrea Jourdan and celebrity Claudette Dion, is taken from the book La saison des conserves.
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