Apple Chutneys

Autumn brings in the beautiful colours of falling leaves and a sense of gathering your harvest, even if this is from a small kitchen garden where you are picking the last of the green tomatoes protectively from a drooping plant or the remaining courgettes from a bigger allotment. And with this in mind, I was given by my brother-in-law, a bag of windfall apples from his garden. I was delighted to receive these unripe apples that had been rescued before the harsh cold or rain damaged them. These apples were not cooking apples and therefore were on the verge of sweetness, more like a Cox apple without the crispness.

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So fancying something that would last a little longer than an apple crumble or a pie, I decided to try my hand at a chutney. Traditionally in the west, a chutney is made using a preserving element such as vinegar. My mum used to make an Indian mango marmalade using young green mangoes which were finely diced or grated and then cooked in sugar and spices before bottling it. Now both these methods result in chutneys that keep for a very long time as the vinegar and sugar help the preservation. However, as my chutneys use minimal amount of unrefined brown sugar to make them more wholesome and no vinegar, they are best eaten within a couple of weeks when stored in the fridge.

Just as my mum made her mango marmalade, I have grated the apples to which I added unrefined brown sugar and left the mixture for a couple of hours.

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The mixture was left at room temperature and stirred from time to time to allow the brown sugar to dissolve and the apple juices to be released.

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I then cooked the mixture on a low heat in a saucepan. Now the first batch I made, I added ground cinnamon and red chilli powder for heat, and cooked the mixture for about 20 minutes till the liquid evaporated and the apples had cooked. I poured the cooked mixture into a clean jar and left it to cool before popping it in the fridge.

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With the second batch, I decided to leave out the heat and add a tang that was missing from my first batch, using half a lime and a sharper tasting Granny Smith apple. I also added some cardomom seeds which were lightly crushed to release the flavour into this simple sweet and tangy chutney.

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All done, now just to go and find something to eat with my chutneys …!

Sweet and Spicy Apple Chutney


Course Chutney, Dip, Sauce
Cuisine Gluten Free, Healthy, Indian, Vegetarian, Wholesome
Prep Time 2 hours 10 minutes
Cook Time 25 minutes
Total Time 2 hours 35 minutes
Servings 4 Servings
Author Hema (thewholesomeway.com)

Ingredients

  • 300 g apples
  • 4 tablespoons unrefined brown sugar
  • ¼ teaspoon chilli powder adjust to taste
  • ¼ teaspoon cinnamon powder

Instructions

  1. Wash, core and grate the apples into a dish.
  2. Add the brown sugar, mix and leave the mixture for a couple of hours.
  3. Put the mixture in a saucepan and add the chilli and cinnamon powder. Cook on a low heat while stirring regularly for about 20 to 25 minutes.
  4. Pour the cooked chutney into a clean jar and leave to cool. Enjoy warm or cold!

Recipe Notes

Store in the fridge. and it will keep for up to 2 weeks.

Sweet and Tangy Apple Chutney

Course Chutney, Dip, Sauce
Cuisine Gluten Free, Healthy, Indian, Vegetarian, Wholesome
Prep Time 2 hours 10 minutes
Cook Time 25 minutes
Total Time 2 hours 35 minutes
Servings 4 Servings
Author Hema (thewholesomeway.com)

Ingredients

  • 140 g apples
  • 140 g Granny Smith apple
  • 2 tablespoons unrefined brown sugar
  • 2-3 green cardamoms
  • ½ fresh lime

Instructions

  1. Wash, core and grate the apples into a dish - I have left the skin on.
  2. Add the brown sugar, mix and leave the mixture for a couple of hours.
  3. Put the mixture in a saucepan on a low heat.
  4. Pop the cardamoms to release the dark seeds and crush these seeds lightly before adding to the apple mixture in the saucepan.
  5. Stir regularly while cooking the mixture for about 20minutes. Add the lime juice and cook for a further 5 minutes.
  6. Pour the cooked chutney into a clean jar and leave to cool. Enjoy the chutney warm or cold.

Recipe Notes

Store in the fridge for up to 2 weeks.

 

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