My Sweet & Spicy Apple Chutney
Apples, apples, apples! I have so many to get through. It’s lovely to have local fruit glut lands at my doorstep in this time of year.
So here’s my Apple Chutney recipe:
Ingredients:
1kg apples, cored, grated with peel on.
3/4cup of sugar
1tsp chili-powder
1-5 whole dried chillies
20g ginger
1/2 tsp hing/asafoetida
1tsp turmeric powder
1/2 tsp black cumin seeds
1 tsp fennel
salt to taste
8-10 tamarind pods, soaked and pulp extracted,
OR 1tbsp tamarind paste
OR 1tbsp balsamic vinegar. (Tamarind is best, if you can find it though, really)
Make sure you have some sterilised jars sitting ready!
Combine all ingredients, except the tamarind and salt, in a pot. Allow to macerate for about an hour.
Add the salt and bring to a simmer on medium heat.
Put on a lid; leave it slightly ajar; cook on medium low for about 25 minutes, stirring every once in a while to check the bottom, untill thickened and slightly caramelized.
Just before taking off the fire, add tamarind-juice and stir through.
Check for salt, add more if needed.
Put into sterilised jars while still hot, and close them up with the lids right away.
It makes a lovely side for a simple meal of paratha and kale paneer.
Heat of the chillies is very good for this chutney, so don’t skimp on it too much!
If you do overdo it, don’t worry, the chutney will mellow over time.
Reprocess the filled jars if you plan for long term storage.
