Apple chutney is the best form in which an Apple can be conserved. Its very tasty and goes quite well with snacks, breads and Indian Flat breads ( Parantha or Poori). You can prepare it and can store it for 3 months in refrigerator. And the best thing about Apple Chutney is that like wine, the more old or mature it gets, the taste gets more rich and yummy. My Son loves to have it with Parantha and like to have it as condiment in his School lunch box. Below is my version of Apple Chutney recipe.

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Ingredients:

3.5 cups of Apples, cleaned, peeled and diced roughly. I had about 7 medium size apples which resulted into 3.5 cups of chopped Apple.

Note: First measure and gather all the other required ingredients at one place and then, start peeling and chopping Apples. As they need to go immediately into a heated pan with Vinegar, other wise they will get oxidize and turn brown in color.

1/2 cup of Brown Vinegar or Malt Vinegar

1/4 cup of Apple Cider Vinegar

1 cup of granulated Sugar

1 medium size Onion, peeled and chopped finely (approximately 3/4 cup of chopped Onion)

1 tablespoon of Mustard seeds

1 tablespoon of Red Chili flakes

1 teaspoon of Salt

Around 2 inch fresh Ginger, cleaned, peeled and roughly chopped

1 teaspoon of dry Ginger ( Saunth) powder

1/2 cup of Raisins  (Kishmish)

Method:

1. In a heated pan on low flame, put all the diced Apples as soon as they are peeled and chopped.

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2. Now immediately add Brown Vinegar followed by Apple Cider Vinegar in it and mix it well on medium flame.

3. Add granulated Sugar, chopped Onion, Chili flakes, Mustard seeds and Salt in it and mix it well.

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4. Mix all the Ingredients together, and cook it on medium flame until the mixture starts boiling. Turn the flame on low as soon as mixture starts to boil.

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5. Now in a grinding Jar, put Raisins (Kismish), dry Ginger (Saunth) powder and chopped fresh Ginger. Grind the mixer till all ingredients turn into a gel like homogeneous paste.

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7. Add this gel like mixture to the pan and keep the gas on low flame. Keep on cooking this mixture, stirring continuously till all the things get gelled into each other. It is really very important to cook chutney on a low flame and stirring it continuously so that all the flavors get blended into each other. To check whether the Chutney is ready to be stored, run a Spatula (preferably wooden one) across the chutney in the pan. If it forms a Canal or Passage showing bottom of pan for 1.5 – 2 seconds, then its ready other wise try this every minute till you see the base of the Pan when you cut across the cooking mixture.

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Once its ready as mentioned in above step, bottle it in a sterilized Glass Jar and store it in refrigerator for minimum of 20 days. This will allow it to mature.

Have this absolutely tasty Chutney as condiment with your meal to enhance its flavor.

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