Peel apples and cut into pieces. Peel and dice onion. Apples, sugar, mustard seeds, onion, cayenne pepper and salt in a large saucepan (no aluminum pot!) Form. Add vinegar essence and juice of one lemon. Allow the mixture to come to a boil. Make at low temperature in open saucepan in about an hour. Stir from time to time. Rinse and dry the mint and roughly chop the leaves.
Add to the chutney form and make another 15 min. Empty the chutney into hot rinsed jars. Seal with twistoff or preserving skin lid.
Per jar about 575 calories / 2410 joules **.
Article: Of zer.t-netz.dienieren
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