The Whole Foods Kosher kitchen

Apple Raisin Chutney Recipe

Posted on 6th of October, 2011 by Lévana

Apple-chutney-2

Chutney: An ancient addition to the modern kitchen

Chutneys, from the Hindi “to be licked” (an inspired derivation, if you have ever tasted a good one), are relishes that originated in India as a way of preserving fruits and vegetables. Sweet, tart, chunky and with a bit of fire, a good chutney is complex and intriguing, as well as incredibly versatile. Serve chutneys with curries, roasts or cold cuts. Mix them with a little honey and add to fruit salads. Stir into low-fat mayonnaise or creamed tofu and serve as a dip. Incorporate it in recipes, as I do here, with salmon or meatballs. Chutney preparation is always based on the same principle: Fruits and/or vegetables are simmered in a hot liquid containing vinegar, sugar and spices until the mixture is reduced and thickened. Chutney is easy to make and to modify. After a few batches, you will learn to adjust the amounts of spices to your own taste.

Straight from my first cookbook, Levana’s Table

Ingredients: Makes about 2 quarts.
¾ cup mustard seeds
3 ½ cups sugar
2 cups apple cider vinegar
2 cups diced tomatoes, fresh or canned
2 tablespoons salt
1 tablespoon cayenne
1 tablespoon turmeric
1 tablespoon cardamon
2 tablespoons curry
2 cups dark raisins
2 Granny Smith apples, peeled and quartered
2 medium onions, peeled and quartered
2 celery ribs, peeled and cut into thirds
one 2-inch piece ginger, peeled

Instructions:
Put the mustard seeds, sugar, vinegar, tomatoes, salt, cayenne, turmeric, cardamom, curry and 21/2 cups  water in a heavy pot, and bring to a boil. Coarsely grind the raisins, apples, onions, celery and ginger in the food processor, using the pulse button. Add the ground mixture to the boiling liquid, and bring to a boil again. Reduce the heat to medium-low and cook, covered, for about 30 minutes. The mixture will thicken as it cools. Cool completely before storing in clean wide-mouth glass jars. Store refrigerated.

Picture via Joumana Accad of www.tasteofbeirut.com

Filed under: Apples Recipes, Chutney Recipes, Condiments Recipes, Curry Recipes, Gluten Free Recipes, Indian Recipes, Kosher Recipes, Recipes, Vegetable Dishes Recipes, Vegetarian Recipes

4 Responses

  1. tasteofbeirut, on Said:

    Reading the ingredients list in that chutney made my mouth water (yet I just ate! and a full meal!); love the addition of tomatoes here, something I would not have dared mix with apples! the recipe with lamb is great, love the idea of just dumping the balls in the chutney! Nice!!!

    Reply
    • Lévana, on Said:

      Easy, right? The tomatoes in the chutney are terrific! Usually, I would agree with you that apples and tomatoes are an improbable match, but quite often when making a condiment, I find there’s lots of room for the culinary equivalent of poetic license!

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