Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, chunky apple chutney. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mind you I modified the recipe a little as I used rather unripe eating apples (scrumped off an unused apple tree) and half a bottle of Amontillado sherry left over from Christmas rather than the full quantity of vinegar. It needed cooking a little longer but the result was a lovely chunky chutney. Chutney has its origins in Indian cuisine and is typically made up of fruit, sugar, spices, and vinegar.
Chunky Apple Chutney is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Chunky Apple Chutney is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have chunky apple chutney using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chunky Apple Chutney:
- Make ready 3 lb Apple's, peeled, cored and chopped. (windfalls are fine)
- Take 1 1/2 lb Onions, finely chopped
- Take 1 lb sugar
- Take 1 pint vinegar
- Prepare 8 oz Sultanas
- Take 8 oz Raisins
- Get 1 Tablespoon salt
- Prepare 1 teaspoon ground ginger
- Make ready 1 teaspoon mixed spice
- Make ready 1 teaspoon ground black pepper
It can be served with paratha, poori or even with chaat. Unlike apple sauce, chutney has tanginess from vinegar and savoriness from onions, making it an excellent accompaniment for pork and chicken. For a quick dinner, I love serving it alongside rotisserie chicken or sliced pork tenderloin. The vinegar and sugar will act as a preservative, keeping the chutney fresh for several weeks.
Steps to make Chunky Apple Chutney:
- Place all ingredients in a large saucepan, stir, cover with lid and bring to the boil.
- Reduce heat to slow simmer and cook for two hours, stir frequently.
- Heat jars in oven at 100 c for ten minutes, remove one at a time to fill.
- Carefully fill jars to top and place lids on whilst still hot.
- Label and date, allow to cool.
- Serve with cheese or cold meats, perfect with Ploughmans lunch. Refrigerate once opened
- Wrinkles:- I used half Demerara sugar and half dark muscovado sugar, Used the vinegar from last year's pickled shallots. Used a mix of green and red Apple's.
- If chopping Apple's isn't your thing you can coarsely grate them (won't be as chunky !)
- You can substitute chopped dates for the raisins and / or sultanas.
This Indian Apple Chutney is a traditional dark, thick, rich chunky sweet and sour chutney. Use as an accompaniment to curries, rice, lamb, cheese with crusty breads, etc. Mix some into fat-free sour cream or fat-free yoghurt for a quick, healthy dip, or mix some into low-fat cream cheese for a delicious spread on celery sticks or crackers of your choice. In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. This easy apple chutney recipe involves no peeling, no oil and only a handful of accessible ingredients.
So that is going to wrap it up with this special food chunky apple chutney recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
