Apple chutney

Ingredients for Making Apple Chutney

  1. Apples 2 kilograms
  2. Onion 4 pieces
  3. Chili pepper (or cayenne) 1-2 pods
  4. Ginger root 3 centimeters
  5. Garlic 2-3 cloves
  6. Raisins 200 grams
  7. Lemon 1 piece (medium size)
  8. Sugar 2/3 cup
  9. Apple cider vinegar 100-150 milliliters
  10. Curry (powder) 1-2 teaspoons
  11. Allspice 8-10 peas
  12. Mustard (seeds) 1 teaspoon
  • Main Ingredients: Onion, Raisin, Apple
  • World CuisineAsian, Oriental


A pan with a thick bottom, a kitchen knife, a cutting board, a wooden spatula, a tablespoon, a ladle, glass jars with lids, a grater, a kitchen towel or a plaid.

Making apple chutney:

Step 1: Prepare the ingredients.

The main ingredient in our chutney is apples. They need to be thoroughly washed, peeled, remove the twigs and take out the seed cores. After all this, the peeled fruit will need to be cut into small cubes.
Peel the onion, rinse with cold running water and cut in the same way as apples, that is, small cubes.
Peel the chili peppers, cut the tail, and then chop the remaining pod with a knife.
Peel the ginger root, rinse and chop it very finely.
Remove the cloves of garlic from the husk, and then chop them with a kitchen knife.
Wash raisins several times with warm boiled water to get rid of litter and vegetable debris.
Rinse the lemon properly, grate the zest from it. Cut the fruit into halves and squeeze the juice out of it, trying to prevent seeds and pieces of pulp from falling into the liquid.

Step 2: Cook the apple chutney.

Stack sliced ​​apples and onions in a suitable saucepan. Sprinkle the top with prepared spices: lemon zest, chopped ginger root, hot pepper and cloves of garlic. Stir, add raisins (do not forget to drain the water from it). Pour in apple cider vinegar and lemon juice. Add the remaining seasonings: curry powder, allspice, mustard seeds and granulated sugar.

Place the pan with all its contents on a slow fire and cook, stirring constantly with a wooden spoon. Put out your future chutney over 1 hour. During this time, the sauce will thicken, partially admire and change color, and pieces of apples will boil.

Step 3: Harvest apple chutney for the winter.

Arrange the finished apple chutney in heated sterilized jars immediately after cooking, as soon as remove the sauce from the stove.
Close the jars filled to the top tightly with boiled lids. Wrap the blank with kitchen towels or a blanket and leave it for several hours until the jars and chutney in them have cooled. After that, hide the original Indian sauce you cooked in a dark cool place (cellar or refrigerator).

Step 4: Serve the apple chutney.

It will be possible to take the first sample of apple chutney in a week. It is very tasty to spread it on bread, to dip in it crackers and pieces of cheese, and also just awesome with boiled rice. Serve chutney for meat and poultry dishes at the festive table.
Enjoy your meal!

Recipe Tips:

- Gardeners who have at their disposal an apple orchard can use carrion to make chutney, only without rot, by itself.

- Adjust the amount of vinegar, lemon juice and sugar to your taste and sensations.

- If you want to make apple chutney sharper, do not clean the pods of chili from the seeds.

- Apple chutney can be stored in a cool place for no longer than 6 months.