Apple Orange Chutney

For the apple-orange chutney, first finely grate the zest from the oranges and the lemon using a vegetable grater.

Then squeeze the lemon.

Cut the apples into eighths and remove the core. Then dice and mix with the lemon juice. This prevents the apple cubes from turning brown.

Fillet the oranges: Peel off the peel including the white inner skin, collecting the juice. Then separate the orange segments from the thin intermediate membranes, also collecting the juice. Cut the fillets in half.

Peel and halve the onion and cut into rings.

Pour all ingredients into a saucepan, bring to a boil and simmer on low heat for about 20 minutes. Stir frequently.

Pour the hot apple-orange chutney into prepared screw-top jars and seal immediately.

It goes well with poultry dishes, fish and grilled food.

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