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National cuisine
Winter Chutney

Winter Chutney

A fragrant, tangy chutney for winter! You can make winter chutney from all sorts of fruits and vegetables. A good chutney is one where the sugar, salt, and vinegar are in balance. And a sweet-and-sour chutney will taste noticeably different depending on your starting ingredients—how sweet or tart they are. So be sure to taste your chutney and adjust it to suit you.

MariaS

Recipe author

Composition / ingredients

Servings:

Tomatoes

400

Apples

250

Sugar

Onion

250

Water

Vinegar

Salt

0.5

Dry spices

Ginger

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

51 kcal

GI: 58 / 0 / 42

Cooking method

Step 1:

To make a tangy winter chutney, gather any apples (even less-than-perfect ones work), ripe tomatoes, an onion, sugar, salt, a little vinegar, a couple of spoonfuls of plain water, your set of spices, and fresh ginger.
Step 2:

Wash the apples, core them, and peel off the skin. Put the apple slices in a pot and add 1 to 2 tablespoons of water (depending on how juicy the apples are). Set the pot over the heat, cover it, and start warming. Once the water boils, lower the heat to a minimum and simmer the apples until they're completely soft.
Step 3:

Wash the tomatoes, peel them however you like, and cut the flesh into small pieces.
Step 4:

To the pot of apples—now cooked down to total mush—add the peeled, finely chopped onion. Add the chopped tomato flesh. Stir, bring to a boil, and cook for 5 to 10 minutes.
Step 5:

Add the salt, sugar, and spices. For spices, I recommend a little ground cinnamon, a touch of ground black pepper, and some turmeric. If you don't have fresh ginger, you can use dried ground ginger—but only as a last resort; fresh ginger is far, far better.
Step 6:

Stir again and cook for another 15 minutes. The onion and tomatoes in the chutney should soften and break down noticeably. Add the peeled, finely chopped or grated ginger and the vinegar. Stir and taste. Adjust if needed by adding more salt, sugar, or vinegar. Bring it to a final boil.
Step 7:

Spoon the finished chutney into sterile jars. To be safe, process the winter chutney jars (10 minutes for a 1-pint/0.5-liter jar), seal them, and—as is traditional—leave them to cool completely, turned upside down and wrapped in something warm.