apple chutney

Spicy Apple Chutney Recipe

My apple chutney is zippy and chunky.

The pairing with tomatoes and raisins makes my apple chutney a real winner.

Chutney comes from the Hindi “to be licked”

That’s an inspired derivation, if you have ever tasted a good one!

Chutneys 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.

Chutney is the perfect ancient addition to the modern kitchen!

Incorporate my apple chutney 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.

My apple chutney is taken straight from my first cookbook, Levana’s Table.

Ingredients

  • 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 1/2 cups water

 

  • 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

Bring the mustard seeds, sugar, vinegar, tomatoes, salt, cayenne, turmeric, cardamom, curry and water to a boil in a wide heavy pot.

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.

Makes about 3 quarts apple chutney.

Yield: Makes about 2 quarts.

10 replies
  1. Yael Levi
    Yael Levi says:

    I cannot help but leave another comment. I just made another potful of this beyond delicious chutney for this past Shabbat to serve with “Indian” marinated grilled steak and grilled boneless chicken breast. Needless to say, it got rave reviews from all of our guests…who all left with a filled container to take home.

    Reply
  2. tasteofbeirut
    tasteofbeirut says:

    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
      Lévana says:

      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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