This British-Indian fusion style of chutney, jam-like with slowly cooked fruit, is less sharp, tangy and spicy than a purely Indian version. My recipe is sweet from apples and onions, slightly tangy from the apple cider vinegar, and subtly spiced. It pairs exceptionally well with roast pork, lamb, or any grilled meat. It’s also fantastic placed on a cheeseboard with sharp cheeses and warm flat breads.
As a bonus, this chutney may be preserved using standard canning methods. Make a couple of batches, and you’ll have enough for a year — or these make excellent holiday gifts if you are feeling generous. Plus, your kitchen will smell wonderfully fragrant.
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Apple Chutney
Ingredients
- 4 large or 6 small tart apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and diced finely. This should be about 600 g once diced
- 1 medium yellow onion, finely diced
- 1/2 cup (75 g) raisins, any color
- 1 cup (160g) light brown sugar, lightly packed
- 3/4 cup (177ml) apple cider vinegar
- 1 Tablespoon fresh ginger, minced or micro-planed
- 1 clove garlic, minced
- 1 teaspoon mustard seeds
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon kosher or fine sea salt
- 1/4 teaspoon crushed or ground red pepper flakes (optional, for heat)
- 1/3 – 1/2 cup water (up to 120 ml), only as needed
Directions
- Add the spices to the pot that you plan to use to simmer your chutney. Heat the spices over medium heat until they are very fragrant, about 1 minute
- Add all other ingredients to the pot and stir everything together thoroughly until the sugar dissolves and the liquid comes to a full boil
- Reduce the heat to low. Let the mixture simmer covered for 20 minutes, then uncovered for another 35 – 45 minutes, stirring occasionally to prevent sticking at the bottom
- Cook until the apples are tender and translucent, and the liquid has reduced into a thick, glossy syrup. Only as needed: toward the end of the cooking process, if the apples are still not translucent but much of the liquid has evaporated, add 1/3 to 1/2 cup (up to 120 ml) of water. At the end of the cooking process, if the chutney is too chunky for your liking, use a potato masher to break up the pieces a little. Don’t go crazy with the masher or you’ll end up with a consistency of baby food
- Remove from the heat and let cool completely at room temperature. Transfer to clean glass jars and refrigerate. Alternatively, you can place them in sterilized jars and preserve them following safe canning procedures. Note: The flavors deepen if allowed to rest in the refrigerator for 24 to 48 hours before serving. Stored in an airtight container, it keeps chilled for up to 3 weeks
Greg Nelson Cooks 