Spicy Apple Chutney
A small-batch, sweet, tangy chutney with a spicy kick. Adjust the chilies to suit your taste.
Ingredients
- 500 gms Apples peeled, cored and chopped (about 4 cups)
- 2 to 3 green chilies roughly chopped (use more for extra heat)
- 2 garlic cloves roughly chopped
- ¾- inch piece of fresh ginger roughly chopped
- 1 tablespoon black salt or less to taste
- ½ tablespoon garam masala
- 1 tablespoon cayenne pepper roasted paprika or Kashmiri chili powder, adjusted to taste
- ¼ cup apple cider vinegar
- 125 gms jaggery crushed or grated (about 1 loosely filled cup)
Instructions
- Add the chopped apples and vinegar to a heavy-bottomed saucepan. Stir to coat the apples.500 gms Apples, ¼ cup apple cider vinegar
- Add the chilies, garlic, ginger, black salt, garam masala and your chosen chili powder. Mix well.2 to 3 green chilies, 2 garlic cloves, ¾- inch piece of fresh ginger, 1 tablespoon black salt, ½ tablespoon garam masala, 1 tablespoon cayenne pepper
- Cover and cook over low to medium heat, stirring now and then, until the apples are very soft. If the mixture starts to stick, lower the heat and add a small splash of water.
- Mash the apples to your preferred texture.
- Add the jaggery and stir until it dissolves. Continue cooking gently, stirring more often as the chutney thickens.125 gms jaggery
- Taste a cooled spoonful and adjust the seasoning. The chutney will thicken more as it cools.
Notes
Storage: Refrigerate promptly in a clean container. This recipe has not been tested for canning, so don’t store it at room temperature. Use a tested recipe and its instructions if you want to can chutney.
Measurement note: ¼ cup vinegar is about 60 ml. You can replace the jaggery with 125 g granulated sugar; measuring by weight gives a more reliable result.
