Recipe Category: Chutney
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Ingredients
- 3 firm tart apples, peeled, such as york or granny smith , cored and cut into chunks
- 2 onions chopped
- 1 1/4 cup packed light brown sugar
- 3/4 cups cider vinegar
- 3/4 cups golden raisins
- 2 jalapeno peppers, seeded and minced
- 1 tablespoon tamarind concentrate, or 2 teaspoons molasses, mixed with , 1 teaspoon fresh lime juice
- 1 tablespoon minced fresh ginger
- 1 tablespoon mustard seed
- 1/2 teaspoon fenugreek seed, optional
- 1/2 teaspoon salt
- 1 cinnamon stick
- 1 bay leaf
Method
- In a large heavy-bottomed saucepan, combine apples, onions, brown sugar, vinegar, raisins, peppers, tamarind concentrate or molasses with lime juice, ginger, mustard seed, fenugreek seed (if using), salt, cinnamon stick and bay leaf.
- Bring to a simmer over low heat and cook, stirring occasionally, until the apples are tender and the chutney is thick, about 30 minutes.
- Let cool to room temperature.
- Remove cinnamon stick and bay leaf.
- Transfer to clean jars.
- The chutney will keep for about 2 months in the refrigerator.
- Alternatively, pack hot chutney into hot half-pint jars, leaving 1/2 inch of headspace.
- Seal with canning lids and process for 10 minutes in a boiling-water bath.
- Store jars in a cool, dry place.
- Makes about 3 cups.
- Calories per tablespoon: 0 grams protein, 0 grams fat, 10 grams carbohydrate; 25 mg sodium; 0 mg cholesterol; 0 grams fiber
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