Chutney, one of the characteristic, thick sauces of the Indian kitchen, can be prepared either from vegetables or from fruits – or both. What makes our apple chutney special is the cold pressed walnut oil that crowns it.
Peel the apples and remove their cores. Cut them into 1x1 cm cubes.
Chop the onion finely, grate the garlic and start sautéing them on 2 spoonfuls of rapeseed oil, together with the dried cranberries.
When the onion turns glassy, add the apples, the mustard seeds, the rose pepper, the cinnamon, the salt and the chili pepper. Sauté it for 10 more minutes and then trickle the honey and the apple balsamico on it. Allow it to slightly caramelize.
When the chutney is done and has cooled to about 50 °C, mix in the walnut oil as well.
Chutney is a great side-dish for roasts. Keep it in a closed jar, filled up with oil. Refrigerated, it can be stored for 1-2 weeks.