Apple-Tomato Chutney

Sauces and Marinades | Indian cuisine

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

Apple-Tomato Chutney

Ingredients

Cinnamon - 1 piece
Green peppercorns - 1 tablespoon
Coriander essential oil - ½ spoons
Tomatoes - 1⅖ kg
Clove - 6 pieces
Green Apples - 2 pieces
Garlic - 2 cloves
Mild Chili Spice - 1 piece
Light Raisins, Seedless - 7.1 oz
Ginger - 0.5 oz
Apple Cider Vinegar - 8 fl oz
Freshly squeezed orange juice - 4 fl oz
Brown Sugar - 8.5 oz
Lime Juice - 2 fl oz
Salt - 1 tablespoon
Toasted Cumin Seeds - 1 tablespoon
Mustard Greens - ½ spoons

Step by Step guide

Step 1

Tie the cinnamon, black pepper, and coriander in a cheesecloth bag. Peel the apples, remove the cores, and cut the flesh into small pieces. Blanch the tomatoes in boiling water, peel them, and chop finely. Mince the garlic and ginger.

Step 2

Combine all the ingredients in a pot, place it over heat, and bring to a boil. Simmer on low heat, stirring frequently, until thickened — about fifteen minutes. Remove the spice bag.

Step 3

Pour the resulting chutney into sterilized jars, leaving a centimeter to half a centimeter of space at the top. Run a knife along the inside walls of the jars to release any trapped air. Seal the jars, place them in boiling water for ten minutes, then remove and set them on a shelf for a month to allow the chutney to infuse.