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

1. 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.
2. 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.
3. Next, add the brown sugar to the pot and bring it to a low boil until the sugar melts.
4. 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.

1. Zest the grapefruit, making sure no white pith is attached. Separate the grapefruit flesh from the white skin. Discard the white skin, and add the zest and flesh to the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the grapefruit are visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 20 minutes so that the oil gets more infused.
5. After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
6. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
7. Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.