Apple chutney recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

We are used to cooking mainly sweet dishes from apples: jams, compotes, preserves, pies. Have you tried spicy ones? If not, then you need to make apple chutney.

What kind of dish is this

Chutney is a traditional Indian sauce that has become popular all over the world thanks to its harmonious combination with many dishes.

There is no single recipe for oriental sauce. It can be prepared from any fruits, berries or vegetables, but with the obligatory addition of various seasonings and spices. As experts say, real chutney must be both spicy and sweet at the same time.

Apple chutney is the most suitable option for our Russian conditions. It is also called spicy or hot jam.

General cooking rules

Chutney can be whole pieces of fruit or puréeed with a blender. The consistency of the sauce is both liquid and in the form of thick jam.

There are two ways to cook it: hot (with boiling) and cold (without cooking):

1. In the first casefruits are washed and cut into slices or pieces. Then spread in a deep saucepan, add vinegar and spices and cook over low heat until the desired consistency. Then remove from heat, grind in a blender or leave in pieces.
2. In the second case, mix all the ingredients and grind with a blender until smooth.

It is important to know that apple chutney is not a dish that is eaten immediately after preparation. It acquires a unique aroma and taste after a while.

Classic Apple Chutney

The recipe for the winter is as follows:

• Apples (preferably sour or sweet and sour varieties) - 2 kilograms.
• Onion - 4 bulbs.
• Raisins - 200 grams.
• Fresh ginger (root) - approx 3 cm.
• Garlic - three cloves.
• Hot chili pepper - two pods.
• Lemon - one medium size.
• Apple Vinegar - 150 ml.
• Sugar (preferably cane) - two-thirds of a glass.
• Allspice (peas) - 10 pieces.
• Curry powder - one or two teaspoons.
• Mustard seeds - teaspoon.

Cooking order:

1. Product preparation. Wash the apples, cut the peel, remove the seeds with the core, cut into small cubes. Cut off the tail from the chili pepper, remove the seeds and chop it with a knife (those who like it sharper can not take out the seeds). Peel the onion, cut into small cubes. Ginger peel, rinse, grate. Repeatedlyrinse the raisins, add water and let stand for a while. Wash the lemon, peel the zest from it, cut it in half and squeeze out the juice (without pulp and seeds). Peel the garlic and finely chop with a knife.
2. Put apples and onions on the bottom of the pan, pour ginger, garlic, hot peppers and lemon zest into them, mix well. Pour in lemon juice, vinegar and add raisins, from which you first drain the water. Then - sugar, curry, allspice and mustard. Put the pan on the fire, cook with constant stirring with a wooden spoon for about an hour. During this time, the sauce should change color, become thick, and the apples should boil.
3. Sterilize the jars and spread hot apple chutney in them, just taken off the stove. Boil the lids and tightly close the sauce jars with them and cover. When they have cooled, put them in the refrigerator or cellar.

With eggplant

To make Apple Eggplant Chutney you will need the following ingredients:

• Sweet and sour apples - two pieces.
• Eggplant - 800g
• A medium-sized head of garlic.
• Tomatoes - 400 grams.
• Sugar - 1 l. dining room with slide.
• S alt - 1 l. dining room with slide.
• Hot pepper - two pods.
• Cilantro - one bunch.
• Apple or table vinegar - respectively three or two tablespoons.
• Odorless vegetable oil - four tablespoons.
• Coriander peas - three heaping teaspoons.

Cooking order:

1. Washeggplants, peel them, cut into cubes (about 2 cm).
2. Pour vegetable oil into a frying pan, put eggplant in it and fry until golden brown. After that, remove from the stove and let cool at room temperature.
3. Wash the apples, peel them, remove the core with seeds, cut into cubes. Put them on the eggplant and put on the stove. Simmer for seven minutes on low heat with constant stirring.
4. Cover apples and eggplants and continue to simmer over low heat for about half an hour.
5. Chop cilantro, garlic, pepper and coriander with a blender. The resulting mixture is spread in a pan with apples and eggplants, mixed well, covered with a lid, stewed for about 20 more minutes.
6. S alt, vinegar and sugar are added to the container with the sauce, continue to simmer, stirring constantly, for another ten minutes, but without a lid.
7. Remove from the stove when it cools down, transfer to jars and put away in the cold for storage.

How to Serve

You should try Indian sauce not earlier than in a week. You can eat it with boiled rice, dip pieces of cheese in it, spread it on bread.

As you can see, learning how to make apple chutney is very easy. This sauce will be an indispensable addition to meat, fish, poultry. You can not stop on the proposed spices - experiment and discover your own branded chutney.