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Fruity and spicy raspberry chutney

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Heike Mühldorfer

Chutney is a condiment usually associated with Indian cuisine but its sweet, spicy, tangy flavors work well with recipes from many other cultures. It is found in most grocery stores but is quite simple to make at home.

  • Prep:
  • Easy
  • 1/4 Liter

How to make Fruity and spicy raspberry chutney

1. Rinse 100 g fresh raspberries, finely slice 1 small cucumber (roughly 75 g), and carefully combine with 2 tbsp. dried cranberries.

2. Mix together 1 finely chop small red onion, 1 tsp. organic orange zest, 1 tsp. cane sugar, ½ tsp. fine sea salt, some freshly ground black pepper, ½ tsp. garam masala, 15 ml raspberry vinegar (or apple cider vinegar) and 30 ml Molkosan® and pour over the fruit mixture.

3. Carefully stir together and pour into a ¼ litre preserving jar. Gently press down until the brine sits above the fruit mixture. Cover loosely with a piece of cheesecloth or a lid and leave to ferment for five hours at room temperature (away from sunlight). Seal the jar and store in the fridge.

TIP: The full flavour of this chutney develops after three days and keeps for up to four weeks.

I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :) 

Fruity and spicy raspberry chutney

Heike Mühldorfer

Heike is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.

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