Breakfast

Mirabelle chutney with bay leaf

Name: Mirabelle chutney with bay leaf
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 ½ tbs Rapunzel olive oil, extra virgin; 1 ½ tbs coriander seeds; 1 ½ tbs fennel seeds; 2 chili peppers, gutted and minced; 2 kg mirabelles, washed and gutted; 500 g Rapunzel Rapadura whole caner sugar; 600 ml Rapunzel white wine vinegar; 5 bay leaf; 1 tps Rapunzel locust bean gum

Wilhelm Studio

50 Min.

Only 1 portion

Vegan

Info

Perptime 20 Min.
Cooktime 30 Min.

Ingredients

Portions

2 Olive oil extra virgin
1 tbs coriander seeds
1 tbs fennel seeds
2 chili peppers, gutted and minced
2 kg mirabelles, washed and gutted
500 g Rapadura whole cane sugar HIH
600 ml Rapunzel white wine vinegar
5 bay leaf
1 tps Rapunzel locust bean gum

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Sterilize the empty jars in the preheated oven at 140 degrees for 10 minutes. Wash and core the mirabelles. Coarsely crush the coriander and fennel seeds with a mortar. Heat the olive oil in a large saucepan. Add the chopped chillies and the spices and heat for about 1 minute while stirring.

Add the finely cut mirabelles, the sugar, the vinegar and the bay leaves and simmer gently at low temperature.

Add 3 tablespoons of the brew to a cup, mix with the locust bean gum and put back into the pot. Cook for another 20-30 minutes until a syrupy chutney is formed. Do not forget that it gets even firmer when it cools down. Put the chutney in the sterilized jars and store in a cool place.

USED RAPUNZEL PRODUCTS

Rapadura whole cane sugar HIH