I am so lucky to have generous friends with old beautiful apple trees in their gardens and this year I have received boxes and bags filled with crisp and juicy apples. I made few different things with all these delicious apples, and today I present my very first Apple Chutney to you. It has complex flavour – right amount of sweetness, tanginess from the vinegar, warmth from ginger and cinnamon and a spicy aftertaste from the chili. Yummy!
Chutney is originally from India and mango is often the main ingredient, but it can be made with all kinds of fruits and/or vegetables.
The Chutney is an excellent way to preserve fruit, and the longer you store it the more flavourful it gets. I recommend letting the chutney rest for at least one month after making it before eating it.
I peel and core all the apples I use for this Chutney, and use the left overs to make a delicious Apple Syrup that goes really well with pancakes, you should give it a try.
Also, here you can find my recipe for Homemade Applesauce
When to eat chutney: Use chutney with roast pork instead of apple sauce; with lamb instead of mint jelly; with turkey instead of cranberry sauce or with ham instead of mustard
Tip: A jar of chutney makes an excellent hostess or holiday gift!
Ps: Did you ever try my Hot, spicy and spiked Apple Cider that I made last year? If not, you definitely should!
Recipe: Apple Chutney
Ingredients
- 1 kg (2 pounds) Apples
- 2 large Red Onions
- 3 Garlic Cloves
- 50 g (1.8 ounces) Ginger
- 3 dl (1 cup + 3 tsbp) Apple Cider Vinegar
- 2 dl (0,5 cup + 5 tbsp) sugar
- Juice and Zest from 1/2 Lemon
- 1-2 tsp Dried Chili Flakes
- 2 tsp Fennel Seeds
- 1 tsp Cinnamon
- 1 Star Anise
- Salt and Pepper to taste
Directions
- 1. Peel and core the apples and chop into pieces. Don't throw out the peel, you can use it to make syrup!
- Chop the onions into bite sized pieces
- Finely chop the garlic and the ginger
- Now put all the ingredients into a large saucepan
- Slowly bring to the boil until sugar has dissolved
- Simmer for 30 minutes until very thick, but some of the apples still holding their shape. You don't want to make sauce, this is chutney
- Remove the star anise (you don't want to break anyones teeth) Spoon into sterilised jars and store in a dark and cool place.
