Spiced Apple Chutney
does not have a jam like consistency but has a chunky texture.
Chutney originated in India and there are different versions of chutney served with snacks,breakfast or lunch. But preserved chutney are not typical of the chutneys served in India.This shows a colonial influence on local cuisine. Later chutney made its way to England,France, Africa and the Caribbean Islands, adapting regional flavors and cooking techniques. Chutney we are talking about here is a condiment of preserved fruits with sugar,vinegar and spices.
Sweet and sour flavor of chutney also works well with chicken, beef or pork.Granny smith or Rome apples are the best for this recipe.Try this delicious home cooked chutney,you will surely love it.
Apple peeled and chopped- 4 cup
Dried apricot, chopped-1/2 cup
Golden raisins- 1/2 cup
Onion- 1 small
Ginger- 1 inch thick piece
Brown sugar- 1/2cup
Paprika- 1 tsp
Mustard powder-coarsely grinded-1/2 tsp
Chilly flakes- 1/4 tsp
Apple cider vinegar- 1/4 cup
White vinegar- 1/2 cup
salt 1/2 tsp
Make a course paste of ginger and mustard seeds. Use 2 – 3 tsp of vinegar to make this paste.
Peel and roughly chop the apple and the onions.
In a heavy bottom pan add brown sugar, white sugar,apple cider vinegar and white vinegar and salt.Simmer for 5-6 minutes till the sugar melts.
Add chopped apple,ground paste and the rest of the ingredients and mix. Simmer in low flame and cook for 30-40 minutes,stirring occasionally. Simmer till the consistency of the chutney thickens.The chutney will continue to thicken as it cools down.Once it comes to room temperature transfer into sterilized air tight glass containers and store.This can be refrigerated and stored for months.
Hope you will all enjoy!