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Wild Garlic Oil: A Recipe to Make Yourself

You can make delicious wild garlic oil yourself from fresh wild garlic – you can find it in many shady places from March. In the following text you will find a recipe for wild garlic oil and ideas for its use.

From mid-March to early May you can find wild garlic in numerous parks and forests. The typical smell makes you want spring and invites you to extensive wild garlic harvest. You can conjure up many delicious dishes from the ingredient, such as wild garlic pesto or wild garlic soup. Wild garlic oil is another way of processing wild vegetables and preserving them at the same time.

Make wild garlic oil yourself: recipe

You need these ingredients:

100 g wild garlic (about a handful)
500 ml vegetable oil (olive oil, for example, works particularly well)
You also need a screw-top jar with a capacity of 500 milliliters or alternatively a sealable glass bottle with a wide opening. To filter the wild garlic oil you need a sieve and a large bowl.

The preparation takes about 20 minutes. The oil then has to steep for two to three weeks.

How to make wild garlic oil yourself:

Wash the wild garlic and gently pat dry. Make sure the wild garlic is dry before using it further. Otherwise it can easily rot and spoil the oil.
Roughly chop the wild garlic with a sharp knife and fill it into the glass jar.
Now fill the glass with the oil. The wild garlic should be completely covered with oil and not float on the surface. If necessary, you can swirl the jar a little to cover leaves on the surface. Do this carefully and do not shake the oil.
Seal the jar or bottle and store the wild garlic oil in a cool, dark place for two to three weeks.

After two to three weeks, the wild garlic oil has infused well and has taken on the taste of wild garlic. Get a bowl and a colander ready.

Pour the oil and wild garlic leaves into a sieve and catch the oil in the bowl.
Squeeze the wild garlic leaves well so that as little of the wild garlic oil as possible is lost.
Now you can fill the finished wild garlic oil back into a sealable glass bottle.
Wild garlic oil will keep for about a year in a dark, cool place.

How to use wild garlic oil

Wild garlic oil is particularly diverse:

Wild garlic oil is a good alternative to homemade garlic oil because it tastes similar but smells less intense.
The homemade oil is a tasty ingredient for (vegan) dips or salad dressing recipes.
You can also use wild garlic oil when grilling. For example, you can marinate tofu or vegetables or drizzle it over grilled bread.
Spaghetti, wild garlic oil, salt and pepper result in a delicious and quickly prepared meal. If you like spicy food, refine it with some dried chili.
Otherwise, you can use the wild garlic oil to season hearty stir-fries, vegetables or sauces.
Gift tip: fill the wild garlic oil in a pretty bottle, design a suitable label – you already have a souvenir for barbecue evenings or a small gift for your loved ones.

Important: Harvest only a few leaves per plant to allow it to regenerate. (More tips: wild garlic season: when wild garlic grows – tips for harvesting) You should also recognize wild garlic and not confuse it with the poisonous lily of the valley!

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Make ACE Juice Yourself – and Never Buy It Again

Making ACE juice yourself has many advantages. The juice is freshly squeezed, rich in vitamins and without artificial additives. We’ll tell you how you can press the juice yourself – with and without a juicer.

If you make your own ACE juice, you can do without the juice from the supermarket in the future. This has many advantages. Oko-Test has shown that many packaged vegetable juices are often full of sugar. With homemade ACE juice, you can avoid adding sugar and avoid the sugar traps.

The juices from the supermarket also usually run through a mechanized process. Secondary plant substances are often lost during the pressing. If you make your own ACE juice, however, these are retained. You can also pay attention to organic quality when buying the ingredients and thus avoid chemical-synthetic pesticides in your juice.

We recommend buying the necessary fruit and vegetables seasonally. You can find out when you can buy certain types of fruit and vegetables from German cultivation in our seasonal calendar. So you can replace summer fruit in winter, for example, with fruit or vegetables that have a similar amount of vitamins or taste similar. Depending on what you feel like, you can vary the taste and color of the juice, and at the same time it remains a regional-seasonal juice with the A, C, and E vitamins.

Things to know about ACE juice

ACE Juice is a healthy soft drink made from juiced vegetables and fruits. The classic ingredients are oranges, carrots and water. In addition, vitamins and sugar are usually added to ready-made juice.

ACE juice owes its name to the vitamins it contains. So the juice should be rich in:

Beta carotene (provitamin A)
vitamin C
vitamin E
Carrots mainly contain beta-carotene, which the body converts into vitamin A. Oranges are rich in vitamin C. Vitamin E is found in vegetable oils, among other things. That’s why you should always mix some vegetable oil into your own juice. This also ensures that your body can absorb the fat-soluble beta-carotene. Other ingredients that are suitable for the juice are, for example, apples, ginger or beetroot.

Tip: Mix some lemon juice into your ACE juice. This will prevent the juice from discoloring due to oxidation.

Make ACE juice yourself: In the juicer

Ingredients:

2carrots
2apples
2oranges
2 tbsp lemon juice
1 tbsp vegetable oil (e.g. rapeseed, sunflower or linseed oil)
some mineral water

Directions:

Wash apples and carrots. Remove the core from the carrots and the core from the apple. Cut both into small pieces.
Peel the orange and cut into wedges.
Put apples, carrots and orange in the juicer.
Mix the fresh ACE juice with lemon juice and oil.
Dilute the ACE juice with a dash of water if you like.

Make ACE juice yourself: without a juicer

If you don’t have a juicer, use a blender and cheesecloth to make the ACE juice. This is how you can do it in just a few steps:

Wash the ingredients, peel them if necessary and cut them into the smallest possible pieces.
Put everything in a powerful blender. Puree fruits and vegetables to a fine pulp.
If your blender isn’t powerful enough, mix some lukewarm water into the ingredients.
Pour the puree through a fine sieve or cheesecloth and collect the juice in a container. Squeeze out the mass thoroughly.
Then add oil and water to your ACE juice as needed.
Tip: Store the fresh juice in sterile jars or bottles. The juice will keep in the fridge for a few days.

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Make Mustard Yourself: Simple Recipe with 4 Variants

Making mustard yourself is not as complicated as you think. We’ll show you how to make a basic recipe, which you can then expand on as you wish.

Mustard is a delicious and versatile condiment. It should not be missing from any barbecue party and rounds off the taste of sauces and salad dressings. You can make the popular spice paste yourself with just a few ingredients and refine it according to your taste. In addition to the basic recipe, we will tell you four other variants for the homemade mustard: extra hot, fruity, sweet and with a herbal note.

Choose mustard seeds for the homemade mustard

There are white, brown and black mustard seeds – here the rule is: the darker the colour, the sharper the seeds. If you want to make medium-hot mustard, mix white and brown mustard seeds in a 50:50 ratio. You can get high-quality mustard seeds in health food stores or at the weekly market.

The mustard oils contained in the grains are not only responsible for the spiciness – they are also very healthy, have an antibacterial and appetizing effect and promote digestion. According to a study by the University of Freiburg, spicy mustard can even have a preventive effect against cancer.

Make mustard yourself: The basic recipe

For about three glasses of mustard you will need:

200 g mustard seeds
275 ml white balsamic vinegar
100ml of water
80 grams of sugar
3 tsp salt
some turmeric for the color
How to prepare the homemade mustard:

Grind the mustard seeds as finely as possible. The best way to do this is with a coffee grinder, alternatively with a mortar. The finer you grind the grains, the finer the mustard will be. Tip: If you don’t want to grind the grains yourself, you can use 200 grams of mustard flour.
Heat the water with the balsamic vinegar in a saucepan.
Remove the pot from the heat and let the liquid cool to a lukewarm temperature. This step is especially important to keep the mustard from turning bitter.
Mix all dry ingredients together.
Pour the liquid over the mustard flour and mix with a mixer for at least 5 minutes.
Pour the mustard into sterilized, sealable jars.
Leave the mustard for three days and it will lose its initial spiciness.
The mustard can be stored in a cool place for up to three months. So don’t do too much at once.

Make mustard variations yourself

Extra hot mustard: If you like your mustard to be extra hot, add some wasabi paste or crushed chillies to the basic recipe.
Fruity mustard: To give the basic recipe a fruity note, you can add the zest of an organic orange, some fig puree or other pureed dried fruit to the recipe before bottling.
Apple mustard: Replace the white balsamic vinegar in the basic recipe with apple cider vinegar. Instead of sugar, use ten organic dates that you soak in water beforehand and a grated apple. Use just a small pinch of salt. Mix all the ingredients together with a blender. This mustard can be stored in the refrigerator for up to four weeks.
Herb mustard: Supplement the basic recipe with fresh herbs. The following are particularly suitable: wild garlic, rosemary, thyme and dill.

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Carrot Salmon: This is How You Make the Vegan Salmon Substitute Yourself

Carrot salmon is quick to make and a surprisingly good substitute for smoked salmon. We will explain how to make the spicy carrot strips yourself.

Salmon is one of the most popular edible fish, but there are many reasons not to eat it: Overstocked aquaculture, ethoxyquin, endangered wild stocks – the fish comes with many problems on the plate.

The carrot salmon does not have these problems. In addition, it looks quite similar to smoked salmon and even tastes like the original. Carrot salmon is also a great way to rediscover the vegetable.

Carrot Salmon: The Recipe

Ingredients:

3carrots
2 tablespoons rapeseed oil
2 tsp soy sauce
0.5 tsp smoked salt
1 teaspoon horn syrup
1 tbsp apple cider vinegar

Directions:

Peel the carrots and slice them lengthways into thin strips with a vegetable peeler.
Boil the carrots in unsalted water for 3 to 4 minutes. Rinse them with cold water and let them drain.
Mix together the remaining ingredients for the marinade.
Mix the carrots thoroughly with the marinade. Tip: The carrot salmon tastes particularly good after it has been allowed to sit in the fridge for a day or two. Keep it airtight and shake the storage jar every now and then to distribute the marinade well. The carrot salmon tastes particularly good on bread with (vegan) sour cream. Sprinkle with freshly ground pepper and finely chopped dill for added flavor.

Ingredient tips for carrot salmon

The carrot salmon comes even closer to the original if you also stir finely chopped seaweed into the marinade. For example, you can use dried nori seaweed or wakame. You should note a few things:

Many seaweed farms are far away in Southeast Asia, so the seaweed has to travel a long way to reach us. However, there are also algae farms in Europe. If possible, buy seaweed that has been proven to come from Europe.
An organic seal certifies that the algae come from a body of water with good water quality.
Algae sometimes contain a lot of iodine. If possible, buy products that list the iodine content – ​​because while iodine is very important for the body, an overdose can cause problems. Important: If you have thyroid problems, an iodine overdose can be particularly critical. It is therefore better to avoid algae or seek medical advice.

Tip: You can also use Liquid Smoke instead of smoked salt. You can also give the carrot salmon even more flavor with a pinch of smoked paprika.

 

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Make Herbal Liqueur Yourself: Basic Recipe for Different Herbs

Making herbal liqueur yourself is not difficult. If you prepare your own liqueur, you are free to choose which herbs you use. Here you will find tips for choosing herbs and a simple basic recipe.

Herbal liqueurs are part of the culinary tradition in many cultures. In Europe, they are often served after a rich meal to stimulate digestion. Many also appreciate them simply for their aromatic taste.

Herbal liqueurs can vary greatly in composition. Normally, a mixture of different herbs forms the basis of the taste. Which varieties are used and the proportions in which they are to each other depends on the recipe in question.

If you make your herbal liqueur yourself, you can decide for yourself which herbs you use. This makes it easy to adapt the liqueur to your personal taste. In this article, we give you an overview of different flavors and present a basic recipe that you can modify as you like.

Make herbal liqueur yourself: fresh or dried herbs?

You can prepare herbal liqueur with either fresh or dried herbs.

If you want to use fresh herbs, pay attention to the respective harvest times. Basically, you should buy organic kitchen herbs to avoid chemical-synthetic pesticides. This applies not only to fresh goods, but also to dried ones. Conventional dried spices in particular are often contaminated.

Make herbal liqueur yourself – these herbs are suitable

Which varieties you use is entirely up to you if you make herbal liqueur yourself. For example, the following varieties are good:

Mediterranean herbs such as rosemary, thyme, oregano or basil. Thyme and rosemary are evergreen varieties that you can harvest fresh all year round. This is also often possible with basil if the plant is perennial. The best time to harvest oregano is between July and August when it is in bloom. In principle, however, you can harvest it in the entire period between spring and autumn.
Lovage has a spicy, very characteristic taste of its own, to which it also owes the nickname “Maggikraut”. You can harvest fresh lovage from spring to autumn.
Sage is a strong spice with a slight bitter note. Its aroma is also sometimes compared to camphor or pine. Its harvest time is between May and August.
Mint contains menthol and therefore tastes cool and refreshing, but also slightly spicy. You can harvest fresh mint from spring until the first frost.
Chamomile has a mild, floral and slightly earthy flavor. Their harvest time coincides with the flowering period between June and September.
Aniseed has a strong, liquorice-like taste of its own. You can harvest them a few weeks after flowering, i.e. in September or October.
Fennel seeds are very similar in taste to anise seeds. They are ready for harvest in late summer or early autumn as soon as they turn grey-brown.
Laurel tastes very bitter when fresh. If you are making herbal liqueur at home, it is better to use dried leaves for a more pleasant taste.
Cloves are very flavorful and taste flowery and a bit spicy at the same time. You should only use them when they are dry.
If you want the individual herbs to harmonize with each other, you should use them in equal amounts. As a rule of thumb, we recommend adding two grams of each variety to the liqueur. However, you can also use certain herbs in larger quantities if you want them to have a stronger flavor. It is best to use a clear spirit such as Korn or vodka as the alcoholic basis.

Herbal liqueur: The basic recipe

Ingredients:

1 l clear alcohol (e.g. vodka or schnapps)
800 gsugar
2 g herbs (per variety)
Zest of an organic lemon (optional)
honey or agave syrup (optional)

Directions:

Pour the alcohol into an airtight container, such as a bottle. Note that the bottle must be big enough to hold the rest of the ingredients afterwards.
Add the sugar. The easiest way to do this is with a funnel.
Wash, clean and chop the herbs of your choice. Then pour it into the bottle as well.
Finally, you can add some grated lemon zest if you like. Be sure to use an organic lemon that is not contaminated with synthetic pesticides.
Seal the bottle or jar airtight and leave the homemade herbal liqueur in a warm place for four to six weeks. Shake or stir the liqueur well every day.
When the brewing time is up, strain the herbal liqueur through a fine-mesh sieve. Then fill it into a dark glass bottle and refine it with a little honey or agave syrup if you wish.
Keep the herbal liqueur cool and dark. Due to the high sugar content, it can be kept for several years without any problems.

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Make Dandelion Honey Yourself: This is What Makes the Syrup so Special

The special thing about dandelion honey is that it is actually not real honey. Instead, it’s a mixture of sugar and dandelion flavor in syrup form. We reveal how you make the vegan “honey” yourself.

General information about dandelion honey

In contrast to bee honey, dandelion honey does not contain any animal components and is therefore vegan. However, it tastes similar to real honey and has a similar consistency – hence the name.

Collecting dandelion flowers requires some effort. But it’s worth it. When collecting, make sure that:

  • you collect the dandelions in places with little or preferably no traffic.
  • you take the young, juicy blossoms.
  • you don’t remove the whole plant. Unless you want to remove the dandelions from your vegetable beds.

The flowering period of the dandelion is in April and May.

Dandelion honey recipe

First, you need enough dandelion flowers – depending on how much “honey” you want to make. For starters, 200 grams should be a good guideline.

You also need:

  • 1 liter of water
  • 1 kg of sugar
  • 1 half organic lemon

Proceed as follows:

Put the flowers in a pot and pour the water over them.
Cover the pot with a lid and let the mixture steep for about two hours.
Bring the mixture to a boil and then let it cool down again.
Let the water and dandelion blossoms sit overnight and drain the blossoms with a colander.
Add the sugar and some grated zest of the lemon.
Bring the mixture to a simmer.
To test whether the mixture has the right consistency, you can put a small amount on a plate and let it cool. If the consistency is similar to that of “normal” honey, then the dandelion honey has simmered long enough.
If it is not firm enough, let the mixture simmer a little more and test the consistency at regular intervals.

Store dandelion honey properly

There are a few things to note:

  • Use sterilized jars to bottle the “honey.”
  • Be careful not to pour the dandelion honey into jars that are wet or too cold. Otherwise, the spread will crystallize. Therefore, use well-dried glasses.
  • Protect the “honey” from too much light and heat as well as cold. Store it in the closet or pantry. It can be kept there for about a year.
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Bake Papadam Yourself: Recipe for the Crispy Bread

Papadam is a typical accompaniment to Indian dishes. And the crusty bread also tastes great as a snack between meals. We reveal a simple recipe and the best way to serve the bread.

Papadam is a light, crusty bread that is served with curry, dal and various dips in India. You can often find it under the spellings Poppadom or Poppadam. The dough for the thin flatbread is made from a few ingredients and then fried briefly in a pan. Traditionally, papadam is mixed with urd bean flour. However, you can only find this in a well-stocked specialist shop. Here we use chickpea flour as an alternative.

When choosing your ingredients, make sure they come from organic farming. In this way you avoid residues of chemical-synthetic pesticides on and in your food. This protects health, biodiversity and the environment. We can particularly recommend the organic seals from Demeter, Bioland and Naturland, as they follow stricter criteria than the EU organic seal.

Also, buy locally sourced products whenever possible. Indian dishes are usually cooked with exotic spices. Choose a locally grown version whenever possible, and only use imported spices occasionally.

Bake papadam yourself: This is how you succeed

Ingredients:

320 g chickpea flour
1 pinch(s) of salt
1 pinch(s) of pepper
1 pinch(s) cumin
1 clove(s) garlic
125 ml water
200 ml frying oil

Directions:

In a large bowl, combine the chickpea flour, salt, pepper, and cumin.
Peel the garlic and chop it very finely. Mix the garlic into the flour as well.
Gradually add the water. This forms an evenly firm dough.
Form small balls about an inch in diameter.
Roll out the balls into very flat cakes.
Heat the frying oil in a frying pan.
Add the papadams one by one to the hot oil and fry them for about a minute on each side.

Tip: spread out a cloth that can get greasy on the work surface. Place an oven rack or wire rack on the kitchen towel. Then, after frying, place the papadams on the rack to drain.

Serve papadam: That goes with the bread

Serve the papadams as an accompaniment to a main course or as a snack between meals. These recipe suggestions go particularly well with the crispy flatbread:

  • Cook a delicious vegetable curry with regional ingredients or the simple chickpea curry and serve with the papadam.
  • The Palak Paneer is classic Indian: a curry recipe with spinach and cream cheese.
  • Also try a dal as a main course. Tip: Alternatively, use chickpeas to create a Chana Dal.
  • If you want it quick and easy, opt for plain curry rice with the papadam.
  • Serve your papadam with dips as a snack between meals or as an appetizer. Dips with an exotic touch, such as the date dip, onion chutney or zucchini chutney, are particularly delicious.

You can store the fried papadams in an airtight box for a few days.

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Make Meatballs Yourself

Big or small: Almost everyone likes meatballs. And the meatballs are versatile too. They cut a fine figure as a small snack between meals, but also as an accompaniment to potato salad. EAT SMARTER shows you how to make meatballs yourself. We also present a vegetarian alternative.

All of Germany is crazy about meatballs. While the ingredients remain largely the same, the name of the ultimate classic of German home cooking varies from region to region: in the north, they are talking about meatballs, in the east, the meatballs are called the button and in the south, they are called meatballs. Meatballs are even available in many variations abroad: in Greece as cevapcici, in Turkey as kofte and in Sweden as köttbullar. And one thing applies to all meatballs in the world: they taste best when you make them yourself!

Make meatballs yourself – general tips

Meatballs are made from minced meat – it doesn’t really matter whether it comes from beef or pork. Ground beef is a little lower in fat, but ground pork makes the meatballs juicier. It is therefore recommended to use the mixed hack. This has another advantage: You only need a little fat or oil in the pan to fry the meatballs.

Make meatballs yourself – this is how it works

Ingredients:

  • 1 stale white bread roll
  • 2 onions
  • 800 g mixed minced meat
  • 2 eggs
  • 75 g low-fat quark
  • Salt
  • pepper
  • 2 tablespoons oil

Preparation:

  1. Soak the rolls in lukewarm water.
  2. Peel and very finely dice the onions.
  3. Put the ground beef in a bowl. Squeeze out the rolls thoroughly, add to the meat with the eggs and quark and mix everything thoroughly.
  4. Add onion cubes and mix in.
  5. Season with salt and pepper and shape into 12 small rounds with wet hands.
  6. Heat oil in a coated pan. Fry the meatballs in it for 4-5 minutes on each side over medium heat.
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Make Macarons Yourself – Simply Delicious!

They’re colorful, cute, and damn delicious. And although macarons are becoming more and more popular with us, they are far from being available for purchase everywhere. We, therefore, reveal how to make macarons yourself. Et voilà!

Almond flour, egg white, and sugar – are the main ingredients for the fine Macaron dough. They are filled with fresh fruit puree, ganache, or buttercream, and there are countless macaron versions. The little delicacies are usually made red, yellow, or green with the help of food coloring. However, our two macarons variants get their color from natural foods such as matcha and cocoa. The two halves of the pastry are baked separately before they become a delicious double-decker with the filling.

While macarons aren’t as easy to make as a sponge cake, they’re worth the effort. Since macarons tend to be eaten with tea and coffee and not 10 pieces are eaten at once, the relatively high number of calories can be overlooked. After all, sometimes you have to treat yourself and enjoy something, right? If you don’t have the time to make macarons yourself, you can also order the delicious, colorful macarons online (www.feine-macarons.de).

Make macarons yourself: the recipes

Pistachio Macarons (ingredients for 35 pieces)

For the macarons:

  • 140 g peeled, unsalted pistachios
  • 2 egg whites
  • 1 tsp lemon juice
  • 150g powdered sugar
  • 1 tbsp matcha

For the cream:

  • 150 grams of butter
  • 60 g powdered sugar
  • 120 grams of cream cheese

That’s how it’s done:

  1. Preheat the oven to 120°C circulating air. Line a baking sheet with parchment paper.
  2. In a blender, grind the pistachios very finely and set aside 3 tbsp.
  3. Beat the egg whites with the lemon juice until stiff and gradually sprinkle in the icing sugar. Continue beating until you have a firm, shiny mass, then carefully fold in the pistachios and matcha.
  4. Put the batter in a piping bag with a large round nozzle. Squirt evenly distributed meringue dots onto the baking sheet and bake in the oven for about 10 minutes so that they are crispy on the outside and still soft on the inside. Take out of the oven, remove from the tray and let cool.
  5. For the filling, cream the butter with the icing sugar and gradually stir in the cream cheese and the remaining finely ground pistachios. Fill the mixture into a piping bag with a small star tip and cover half of the macarons on the flat side with it. Cover with a suitable counterpart, press down lightly, and serve.

A pistachio macaron has 92 calories and 7 grams of fat.

Chocolate Macarons (ingredients for 30 pieces)

  • 4 eggs
  • ½ lemon
  • 250 g of very fine sugar
  • 125 g ground almonds
  • 30 grams of cocoa powder
  • 100 g bittersweet couverture
  • 2 tbsp whipped cream
  • 30 grams of butter

That’s how it’s done:

  1. separate eggs. Squeeze half a lemon. Beat the egg whites with 2 teaspoons of lemon juice until very stiff (use the yolks for something else). Gradually drizzle in the sugar and continue beating until you have a smooth, shiny mass. Gently fold in the almonds and cocoa powder.
  2. Fill the mixture into a piping bag with a large, round nozzle and pipe small hemispheres (approx. 2 cm in diameter) onto a baking tray lined with baking paper. Bake the macarons in a preheated oven at 160 °C (convection oven 140 °C; gas: level 2) for approx. 25 minutes. Important: Leave the oven door slightly open.
  3. For the cream filling, chop the couverture into small pieces and carefully melt in a hot water bath. Mix the cream and butter into small pieces with a whisk. Let the mixture cool down a bit. Spread half of the macarons with the filling, then assemble with the rest.
  4. A chocolate macaron has 86 calories and 4 grams of fat.

Since the French candy hardens after just two days, it should be eaten quickly. The colorful delicacies are also wonderful as a souvenir or culinary gifts.

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Make Plum Chutney Yourself

Chutneys are a fine thing: they give cheese, meat, and savory bread that certain sweet and sour note. A great chutney can also be conjured up from plums. Today we will show you how to make your own plum chutney with a little ginger spiciness.

Plum cake, plum compote, plum jam: the variety is great when it comes to processing fresh plums. Try this fine plum chutney!

The mild sweetness of the ripe plums harmonizes wonderfully with chili, ginger, and onions. The chutney is also a hit as a lovely souvenir from your own kitchen.

Make plum chutney yourself: the ingredients

  • 150g shallots
  • 1 piece of ginger root (approx. 20 g)
  • 1 red chili pepper
  • 2 oranges (1 of them organic)
  • 3 anise stars
  • 500 grams of ripe plums
  • 50 grams of brown sugar
  • Salt
  • 1 tbsp balsamic vinegar (a little more if necessary)

Make plum chutney yourself: preparation

  1. Rinse the screw-top jars (for a total of 750 ml content) with the fitting lids with boiling water and drain them upside down on a kitchen towel. Peel shallots, halve, and cut into fine wedges. Ginger peel and finely chop.
  2. Cut the chili pepper lengthwise, deseed, rinse and cut crosswise into thin strips.
  3. Wash the organic orange in hot water, rub dry and peel half thinly with a vegetable peeler. Cut the orange zest crosswise into very fine strips.
  4. Halve both oranges, squeeze and measure out 200 ml of juice. Bring the orange juice to a boil in a saucepan with the shallots, ginger, chili, strips of orange peel, and anise stars. Cover and cook on low heat for 15 minutes.
  5. Meanwhile, wash the plums, drain, halve, stone, and cut into thin wedges.
  6. Add the plums and sugar to the shallots, bring to the boil again, and cook covered over low heat for another 10 minutes. Remove anise stars.
  7. Season the chutney with salt and vinegar and pour immediately into the prepared glasses. Seal, flip and let stand upside down for 5 minutes. Turn the glasses over again and let them cool down. Closed and stored in the dark, the chutney will keep for about 2 months.

Enjoy your meal!

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