Sig's Tea Eggs with Orange and Blueberry Chutney

Name: Sig's Tea Eggs with Orange and Blueberry Chutney
Yield: 4 servings
Cuisine: British
Ingredients: 2 each apple and oranges peeled and chopped; 125 grams raisins; 60 grams sugar; 1/2 tsp salt; 1 tsp ground ingwer; 1/4 tsp ground nutmeg; 1/8 litre red wine vinegar; 250 grams blueberry jam; 2 tbsp orange marmalade; 8 eggs; 2 tsp salt; 3 tbsp black tea; 1 tbsp mixed spices like star aniseed,cinnamon,pepper, fennel, cloves

Sigrun @sigrun

German, living in England

very nice O:-)

Sigrun @sigrun

German, living in England

very nice O:-)

Saved

Ingredients

4 servings

chutney
2each apple and oranges peeled and chopped
125 gramsraisins
60 gramssugar
1/2 tspsalt
1 tspground ingwer
1/4 tspground nutmeg
1/8 litrered wine vinegar
250 gramsblueberry jam
2 tbsporange marmalade
tea eggs
8eggs
2 tspsalt
3 tbspblack tea
1 tbspmixed spices like star aniseed,cinnamon,pepper, fennel, cloves

Saved

Steps

1

Peel and chop apples and oranges boil gently with all ingredients of chutney until thick, add the jam and marmalade and reheat gently, set aside to cool keep in jar to serve with eggs
2

Boil the eggs in a litre salted water for ten minutes. Roll eggs onto a table to carefully crack the shell, do not peel. Again boil in a litre of fresh water water add salt tea and spices. Boil until the shell has taken on a dark colour, turn of the heat, leave the eggs stand for about 30 minutes in teawater peel the eggs leaving the membrane between egg and shell intact, serve with the chutney