- 500 g of apples
- 300 g of young carrots
- 1 onion
- 80 g of dry grapes
- 80 g of grated horseradish
- 200 g of brown sugar
- 2 teaspoon of salt
- 1 teaspoon of ground ginger
- 1 teaspoon of curry powder
- 1 teaspoon of cumin seeds
- 1 chili
Peel, core and cut apples into cubes. Peel and chop the onion, chili and carrot.
Put these three ingredients in a stainless steel pan, then add the horseradish, dry grapes, salt, brown sugar, ginger, salt, cumin and curry, then boil, stirring well.
Then simmer gently over low heat for 40 minutes.
When the mixture is very thick, spread in pots that you close on.
You can keep in the refrigerator for 2 months, if not sterilized or freeze.
The chutney accompanies the pies , meat, poultry and cold ham.