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Apple chutney sauce

Apple Chutney

Indian chutneys come in an amazing range of flavors—this is a great basic one to start with! With its layers of aroma and taste, this tomato-and-apple chutney will brighten up plenty of dinners, lunches, and celebrations. Even plain boiled rice or steamed chicken turns into something special with a spoonful of it.

Foster

Recipe author

Composition / ingredients

Servings:

Apples

Water

0.5

Mustard seeds (mustard seeds)

Tomatoes

Onion

Garlic

Raisins (golden)

0.5

Sugar

0.75

Curry powder

Apple cider vinegar

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 0 % 0 g

Carbohydrates 92 % 12 g

57 kcal

GI: 46 / 15 / 38

Cooking method

Step 1:

Peel and core the apples, cut them into wedges, put them in a saucepan, add the water, and set it over the heat.
Step 2:

Bring the apples to a boil and cook for 25 minutes.
Step 3:

Tie the mustard seeds in a square of cheesecloth (muslin) and drop the bundle in with the apples.
Step 4:

Peel and chop the onions, add them to the apples, and stir.
Step 5:

Peel the tomatoes, chop the flesh along with the seeds (or seed them first, if you prefer), and add them to the pot. Exactly how you cut everything doesn't much matter—the chutney all but cooks down to a purée anyway.
Step 6:

Add the curry powder, pepper, sugar, and salt.
Step 7:

Add the raisins.
Step 8:

Peel and finely chop the garlic and add it to the pot. Pour in the apple cider vinegar, stir everything together, and bring it to a boil. Keep stirring until the sugar dissolves, or it'll caramelize and stick to the bottom.
Step 9:

Cook the chutney at the barest simmer for about 3 hours. It'll turn creamy and very fragrant. Lift the mustard bundle out of the finished chutney and spoon the sauce into jars. Store them in the fridge, or seal them and turn them upside down to cool—in short, treat them like any winter preserve.