Making ready Apple Chutneyfor Sauce or Curry safely

It is crucial to arrange meals safely to help stop harmful bacteria from spreading and rising. You'll be able to take some steps to assist protect your self and your family from the unfold of harmful micro organism.
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Wash your palms

Your fingers can simply spread micro organism around the kitchen and onto food. It is necessary to at all times wash your arms totally with soap and warm water:

earlier than starting to prepare meals
after touching uncooked food akin to meat, poultry and vegetables
after going to the bathroom
after touching the bin
after touching pets

Do not forget to dry your hands completely as properly, as a result of wet fingers spread bacteria more simply.
Hold worktops clean

Earlier than you start getting ready food, it’s important worktops, kitchen utensils and chopping boards are clear. In the event that they’ve been touched by raw meat, poultry, eggs or greens you may need to wash them totally.

You should change dish cloths and tea towels regularly to keep away from any bacteria growing on the material.


Apple Chutneyfor Sauce or Curry
Apple Chutneyfor Sauce or Curry

Before you jump to Apple Chutneyfor Sauce or Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Fantastic Product And Can In Addition Be Beneficial For Your Health.

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We hope you got insight from reading it, now let’s go back to apple chutneyfor sauce or curry recipe. To cook apple chutneyfor sauce or curry you only need 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Apple Chutneyfor Sauce or Curry:
  1. Get Apple (sour type is best)
  2. Provide Raisins
  3. Provide Dried cranberries
  4. Take Grapes (optional)
  5. Provide Onion (finely chopped)
  6. Prepare Mustard seeds
  7. Get Brown sugar
  8. Prepare Lemon
  9. Get Ginger
  10. Provide Vinegar (apple vinegar or wine vinegar)
  11. Prepare Chilli flakes
Steps to make Apple Chutneyfor Sauce or Curry:
  1. Peel the apple, remove the stem and cut into quarters. Mince the onion and grate the ginger. Put the vinegar in a large saucepan, bring to the boil, and add the sugar to dissolve.
  2. Remove the lemon skin and squeeze. Remove the seeds and skin from the grapes and cut them in half. Put the other ingredients into the saucepan and let simmer over low heat for an hour and a half.
  3. Stir it occasionally, and let it simmer until the apple is creamy. Pour it into jars that have been sterilised in boiling water.
  4. Fasten the lid tightly, turn it upside down and let it sit overnight. When it has cooled completely, store it in the basement or the fridge. It will keep in the basement for a year.
  5. Lightly spread butter on a slice of bread, and add the chutney and cottage cheese for an open sandwich.
  6. Here's a sandwich with butter, chutney and Emmentaler.
  7. It's also nice with Cheddar cheese. If you leave it 2 to 3 weeks, it will lose its sourness and it will be even tastier.
  8. Sister recipe: tasty vegetable chutney..
  9. It's nice with sweet and sour pork..

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