Apple and ginger chutney with soy sauce

Preparation

Chop the chilli finely (remove the core for a less intense flavour). Wash the coriander or basil and chop finely. Peel the apple and ginger and cut them into approx. 0.5 cm size pieces.

Caramelise the sugar in a pan, then add the apple juice. Put the chillies, soy sauce, ginger and half of the apple cubes into the pan and simmer for approx. 10 minutes. When the caramelised sugar has dissolved, use a hand blender to puree the chutney. Then add the remaining apple pieces, bring to the boil again and add sugar to taste. Remove from the heat, leave to cool and then stir in the coriander or basil.

Tip! The chutney tastes fantastic with cheese or poultry.



Recipe of professional chef, Thomas Krause, who owns a network of cookery schools.