Food just tastes better when made with fruits or fresh produce that are in season. So when you have a surplus of fresh, juicy apples during harvest season, try out this sweet and savory apple chutney recipe. It’s the perfect accompaniment to rice, vegan tacos, or any other meat-substitute dish.
Sweet and spicy is a universally popular flavor and this apple chutney hits all the right notes. The ginger and chili add just the right amount of spice, the vinegar adds a tangy and sour flavor, and the curry, asafoetida, mustard, and spices bring out the classic curry flavor found in chutneys. At the same time, the fennel complements the apples perfectly. Cook all these in sesame oil for very well-balanced apple chutney.
Many people tend to buy ready-made jars of apple chutney. But it’s quick and easy to make at home, not to mention healthier and much more delicious. Just combine all the ingredients, bring to a boil and simmer till all the flavors are well blended. Store in clean, sterilized mason jars for at least a month before consuming to allow the apples to macerate and absorb all the flavors of the Easy Apple Chutney.
Nutritional Benefits: Apples have immense health benefits such as lowering blood pressure and bad cholesterol levels, and preventing cancer, all thanks to their powerful antioxidant composition. Apples are also endowed with vitamin C, which greatly boosts your immune function, supports weight loss, and helps lower blood sugar levels. They are also high in fiber, minerals, and other potent plant compounds that help improve your overall health. Fennel offers anti-inflammatory benefits. It also helps your blood components form properly, aids in weight loss, and helps clear your skin. All these are possible because fennel is rich in antioxidants, fiber, and potent minerals.
- 1/2 tbsp sesame oil
- ½ tsp black mustard seeds
- 2 tbsp curry leaves
- 1 tbsp cumin powder
- 10 apples, peeled, cored, and diced into small pieces
- 1 cup fennel bulbs, chopped
- 2 tbsp ginger, finely chopped
- 1 tsp chili flakes
- 1 tbsp asafoetida
- ½ tsp turmeric powder
- ½ tsp cinnamon powder
- 1 cup vinegar
- 1 cup brown sugar
- 1 tbsp salt
Add sesame oil to a large saucepan set over medium heat. Then add the mustard, cumin seeds, and curry leaves, letting them sweat on the pan for about 3 minutes.
Stir in the apples, fennel, and ginger. Then add the asafoetida, chili flakes, turmeric powder, and cinnamon powder. Mix well and sauté for 2 to 3 minutes.
Stir in vinegar, brown sugar, and salt and cook for 5 to 7 minutes till the sugar dissolves.
Once the sugar dissolves, and the mixture starts bubbling, reduce the heat to low and simmer uncovered for an hour, stirring occasionally. As the mix thickens, stir more frequently to avoid the sugar from sticking to the bottom of the pan.
To check if the chutney is ready, scrape the spoon horizontally across the pan to disperse the chutney to the edge of the pan. The chutney is ready when it does not flow back into the center.
Once ready, allow the chutney to cool for 5 to 6 minutes.
Meanwhile, rinse the jars thoroughly and place them to dry upside down in an oven preheated to 140°C/275°F for 10 minutes. (Alternatively, you can also clean the jars in the dishwasher using a hot cycle mode).
Spoon the prepared chutney into the sterilized jars and seal while hot. Store in a cool, dark place for at least a month before consuming to allow apples to absorb all the chutney flavors.
0.1g Saturated fat