Apple Chutney Recipe

Ingredients

• 4 apples, peeled, cored, and chopped (about 4 cups/600g) 4 apples, peeled, cored, and chopped (about 4 cups/600g)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 cup (240ml) apple cider vinegar 1 cup (240ml) apple cider vinegar
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon cinnamon powder 1/2 teaspoon cinnamon powder
• 1/2 teaspoon red chili flakes 1/2 teaspoon red chili flakes
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 31g, 28g
• Protein: 0g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Heat vegetable oil in a large saucepan over medium heat.
2. 2.
   Add the chopped onions and cook until they turn translucent.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the chopped apples to the pan and cook for 5 minutes, stirring occasionally.
5. 5.
   In a separate bowl, mix together the apple cider vinegar, sugar, cumin powder, coriander powder, cinnamon powder, red chili flakes, and salt until well combined.
6. 6.
   Pour the vinegar mixture into the saucepan with the apples and stir well.
7. 7.
   Reduce the heat to low and simmer the chutney for about 45 minutes, or until the apples have softened and the mixture has thickened.
8. 8.
   Stir occasionally to prevent sticking and adjust the seasoning according to taste.
9. 9.
   Once the chutney has reached the desired consistency, remove it from the heat and let it cool completely.
10. 10.
    Transfer the chutney to sterilized jars and store in the refrigerator.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best flavor and texture.
• Cumin powder — For enhanced flavor, lightly roast whole cumin seeds and grind them into a powder just before using.
• Coriander powder — Use freshly ground coriander seeds for a more aromatic and flavorful chutney.
• Red chili flakes — Adjust the amount according to your spice preference. Add more for a spicier chutney or reduce for a milder version.
• Vegetable oil — You can substitute vegetable oil with any neutral-flavored oil like canola or sunflower oil.

Tips & Tricks

• For a smoother texture, you can blend the chutney using an immersion blender or food processor.
• Adjust the sweetness and tanginess of the chutney by adding more sugar or vinegar, according to your taste preference.
• Store the chutney in sterilized jars to extend its shelf life.
• Allow the chutney to sit for a day or two before consuming to allow the flavors to meld together.
• Experiment with different apple varieties to discover unique flavor profiles for your chutney.

Serving advice

Serve the Apple Chutney as a condiment alongside Indian appetizers like samosas or pakoras. It also pairs well with roasted meats, cheese and crackers, or as a spread on sandwiches and wraps.

Presentation advice

Transfer the chutney to a decorative jar or bowl to showcase its vibrant golden color. Garnish with a sprinkle of red chili flakes or a few fresh cilantro leaves for an added touch of visual appeal.