Apple Raisin Chutney Recipe
Posted on 6th of October, 2011 by Lévana
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
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