Easy Apple Chutney tastes even better when made with fresh, seasonal produce. This sweet and savory apple chutney is an excellent way to use surplus fresh, juicy apples during harvest season and works perfectly as an accompaniment to rice, vegan tacos, or any meat-substitute dish.
Sweet and spicy is a universally popular combination, and this recipe hits all the right notes. The ginger and chili add a gentle heat, while vinegar contributes a tangy-sour note. The curry, asafoetida, mustard seeds, and spices provide the classic curry flavor, and the fennel complements the apples wonderfully. All these flavors meld together when cooked in sesame oil, resulting in a well-balanced chutney.
Instead of buying ready-made jars, this chutney is quick, easy, and healthier to make at home. Simply combine all the ingredients, bring to a boil, and simmer until the flavors blend beautifully. Once cooled, store the chutney in clean, sterilized mason jars for at least a month to allow the apples to macerate and absorb all the flavors.
Apple Chutney
Nutritional Benefits: Apples offer immense health benefits by lowering blood pressure, reducing bad cholesterol levels, and even preventing cancer due to their powerful antioxidant properties. Rich in vitamin C, they boost immune function, support weight loss, and help regulate blood sugar levels. Additionally, apples are high in fiber, minerals, and other potent plant compounds that promote overall health. Fennel adds anti-inflammatory benefits, supports proper blood formation, aids in weight loss, and contributes to clear skin, thanks to its antioxidants, fiber, and minerals.
Ingredients
- 0.4 tablespoon sesame oil
- 0.4 teaspoon black mustard seeds
- 1.6 tablespoon curry leaves
- 0.8 tablespoon cumin seeds
- 8 apples, peeled, cored, and diced into small pieces
- 0.8 cup fennel bulbs, chopped
- 1.6 tablespoon ginger, finely chopped
- 0.8 teaspoon chili flakes
- 0.8 tablespoon asafoetida
- 0.4 teaspoon turmeric powder
- 0.4 teaspoon cinnamon powder
- 0.8 cup vinegar
- 0.8 cup brown sugar
- 0.8 tablespoon salt
Instructions
Heat 0.4 tablespoon sesame oil in a large saucepan over medium heat. Once hot, add the black mustard seeds, cumin seeds, and curry leaves, and sauté until the seeds begin to pop.
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 the vinegar, brown sugar, and salt, and cook for 5 to 7 minutes until the sugar dissolves.
When the sugar has dissolved and the mixture starts bubbling, reduce the heat to low and simmer uncovered for one hour, stirring occasionally. As the mixture thickens, stir more frequently to prevent sticking.
To test if the chutney is ready, scrape a spoon horizontally across the pan. The chutney is prepared when it does not flow back to the center.
Allow the chutney to cool for 5 to 6 minutes.
Meanwhile, rinse the jars thoroughly and place them upside down in an oven preheated to 140°C (275°F) for 10 minutes, or use a hot cycle in the dishwasher.
Spoon the chutney into the sterilized jars while hot and seal immediately. Store in a cool, dark place for at least one month to allow the apples to fully absorb the flavors.
Note: Ingredient quantities mentioned in the method correspond to the adjusted servings of 8.
Nutrition
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198.0 Calories
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47.4g Carbohydrates
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0.0mg Cholesterol
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1.4g Fat
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6.1g Fiber
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1.0g Protein
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0.1g Saturated fat
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711.0mg Sodium
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37.4g Sugar
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0.0g Trans fat
Notes
This chutney may support gut health due to its naturally occurring probiotics. Including other naturally fermented foods such as miso, kimchi, sauerkraut, and yogurt can further help maintain a balanced gut flora.
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