Suppilovahverohillo with Ginger and Chili
recipe

This delicious chanterelle mushroom jam combines chanterelles with a spicy ginger-chili sauce, creating a unique flavor experience. It pairs excellently with fish and meat dishes or even in Asian soups.
Preparation Time: 40 minutes
Serving Size: 2 small jars
Ingredients:
- 2 dl water
- 1 dl apple cider vinegar
- 1 lime, juiced
- ½ tsp salt
- 2 tsp coriander seeds
- 1 chopped chili (Trepadeira Werner)
- 1 thumb-sized piece of chopped ginger
- 1 liter small chanterelle mushrooms
- 1½ dl jam sugar
Instructions:
1. In a saucepan, combine the water, apple cider vinegar, lime juice, salt, coriander seeds, chili, and ginger. Bring to a boil.
2. Add the chanterelle mushrooms to the saucepan and cook for about 20 minutes, stirring occasionally.
3. Stir in the jam sugar and cook for another 10 minutes.
4. Pour the jam into sterilized jars and seal the lids (boil the lids in water for about 15 minutes).
5. Allow to cool and enjoy!
Nutritional Information (per 100 g):
- Energy: 150 kcal
- Protein: 1 g
- Carbohydrates: 36 g
- Fat: 0 g
- Fiber: 1 g
- Salt: 0.5 g

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