Description
Recommended Equipment
- sharp knife
- cutting board
- small pot
- jar with a screw-top lid
Ingredients
Units Scale
- 2 pink grapefruits
- 1–2 tbsp oil
- 1 red onion
- 1 tsp ginger, grated
- 1 tsp cardamon, ground
- 1 cinnamon stick
- 100 grams brown sugar
- 50 milliliters apple cider vinegar
- 1 fresh chili pepper
- pinch of salt
Instructions
PREPARATIONS
- Rinse a screw-top jar with boiling water and let it drain. Set aside until the chutney is ready to be poured in. The jar should be large enough to hold about 200g.
INSTRUCTIONS
- Peel the grapefruits and remove the flesh, making sure to get rid of all the bitter white skin. Cut the fruit segments into small pieces, separating as much of the transparent skin as possible. Set aside.
- Peel the onion and ginger. Dice the onion into small pieces and finely chop or grate the ginger. Sauté both with a cinnamon stick and 1 tsp ground cardamom in a pot with 1-2 tbsp of oil over medium heat until the onion softens and the spices become fragrant. Meanwhile, chop the fresh chili pepper into small pieces and add it to the pot.
- Next, add the brown sugar to the pot and bring it to a low boil until the sugar melts.
- Now, add the grapefruit pieces, apple cider vinegar, and salt to the pot, stirring well. Let everything simmer on low heat for about 20 minutes until it starts to thicken. Adjust seasoning to taste, remove the cinnamon stick, and transfer the chutney to the jar. Seal and allow it to cool completely.
- Prep Time: 5 min
- Passive Time: 60 min
- Cook Time: 15 min
