to make - Umeboshi Apple Compote
A delicious alkalizing apple chutney. It has a delicious salty sour taste thanks to the umeboshi paste with a spicy touch of red chili..
Umeboshi is super alkalising and aids in digestion, and helps to beat a hangover!!
Read more about on the website of The Chalkboard Magazine: here
Eventually you could add some cinnamon to the mix!
Umeboshi Apple Compote
recipe from Renee Voltaire
recipe type: to breakfast, to serve on the side, to dip
cuisine: glutenfree, dairyfree,vegan, macrobiotic
What you need:
A large bowl
five red apples
1/2 red chilli
1-2 tablespoons umeboshi paste
What to do:
Wash and core the apples. Split into smaller pieces and place in a saucepan. Add 1 cup water and simmer with the lid on for about 15 minutes, until apples are softened and cooked up. Mash around chutney occasionally and add more water if necessary to get the right consistency. Share, seed and finely chop the chilli. Add the chilli and season with umeboshi Purée. Serve in fancy Weck Jars !