Spiced Apple Chutney

Spicy apple chutney is a classic condiment- tart, sweet and spicy. Chutney is a versatile condiment that will come in handy when you have a guest or whenever you want to fix a quick appetizer or lunch. Pair it with cheese and cracker, and you have a quick appetizer. Spread it over toast or mix with mayo spread for a tasty sandwich or mix with sour cream as a unique dip-you can find a lot of creative uses with chutney. Chutney does not have a jam-like consistency but has a chunky texture.

Chutney originated in India, and there are different versions of chutney served with snacks, breakfast, or lunch. But preserved chutneys are not typical of the chutneys served in India. This shows a colonial influence on local cuisine. Later chutney, made its way to England, France, Africa, and the Caribbean Islands, adapting regional flavors and cooking techniques. Chutney we are talking about here is a condiment of preserved fruits with sugar, vinegar, and spices.

The sweet and sour flavor of chutney also works well with chicken, beef, or pork. Granny Smith or Rome apples are the best for this recipe. Try this delicious home-cooked chutney,you will surely love it.
If you’re making this recipe don’t forget to share your experience with me.

Spiced Apple Chutney Recipe

Ingredients
Apple peeled and chopped- 4 cup
Dried apricot, chopped-1/2 cup
Golden raisins- 1/2 cup
Onion- 1 small
Ginger- 1 inch thick piece
Sugar-1 cup
Brown sugar- 1/2cup
Paprika- 1 tsp
Mustard powder-coarsely grinded-1/2 tsp
Cloves- 3-4
Chilly flakes- 1/4 tsp
Apple cider vinegar- 1/4 cup
White vinegar- 1/2 cup
salt 1/2 tsp

Make a coarse paste of ginger and mustard seeds. Use 2 - 3 tsp of vinegar to make this paste.
Peel and roughly chop the apple and the onions.
In a heavy bottom, pan, add brown sugar, white sugar, apple cider vinegar, white vinegar, and salt. Simmer for 5-6 minutes till the sugar melts.
Add chopped apple, ground paste, and the rest of the ingredients and mix. Simmer in low flame and cook for 30-40 minutes, stirring occasionally. Simmer till the consistency of the chutney thickens. The chutney will continue to thicken as it cools down. Once it comes to room temperature, transfer into sterilized air-tight glass containers. The chutney can be refrigerated and stored for three weeks.