Apple chutney

Spicy apple chutney

A homemade chutney can really complete a dish. It's a lovely side that goes well on (rye) bread with mature cheese, with raw vegetable snacks, alongside braised fish dishes or savoury tarts. Below you'll find the apple chutney recipe that I use, among other things, with my crispy cheese and apple pie.

Recipe for approximately 750 grams of apple chutney

Ingredients: 1/2 kg firm sweet apples 2 cm fresh ginger 400 g canned diced tomatoes 60 ml red wine vinegar 30 g raisins 1/2 medium onion 2 small cloves of garlic 1 teaspoon mustard seeds 1 teaspoon curry powder 50 g dark brown sugar Pinch of chili powder Pinch of ground allspice Pinch of salt Sunflower oil

Preparation: 1. Finely chop the onion and mince the garlic. 2. Sauté the onion, garlic, mustard seeds, curry powder, chili powder, and allspice in sunflower oil until the onion is translucent. 3. Peel the apples and cut them into small cubes of about 1 by 1 cm, and finely chop the fresh ginger. 4. Add the apple cubes, ginger, brown sugar, diced tomatoes, raisins, red wine vinegar, and a pinch of salt to the onion mixture. 5. Let it simmer gently until the apples are completely soft. Stir regularly from the bottom to prevent sticking. 6. If the chutney becomes too thick, you can add a few tablespoons of water. 7. You can briefly blend the chutney with an immersion blender to make it less chunky, or you can leave it as it is. 8. Allow to cool and only then taste the result. Perhaps add a bit more acidity (vinegar), sweetness (brown sugar), heat (chili), or a touch of curry or salt, that's up to you! 9. Place the cooled chutney in a clean jar with a lid or a clean container, seal tightly, and store in the fridge. It will keep for at least 2 weeks (always use a clean spoon!).

Enjoy your meal!

By: Marleen

Categories: Kitchen secrets