Apple chutney sauce

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   Peel and core the apples, cut into slices, place in a saucepan, add water and put on fire.

2. STEP 2

   

   Bring apples to a boil and cook for 25 minutes.

3. STEP 3

   

   Place the mustard seeds in cheesecloth (muslin) and add them to the apples.

4. STEP 4

   

   Peel and chop the onion, add to the apples and stir.

5. STEP 5

   

   Remove the skin from the tomato, chop the pulp with seeds (you can do without seeds) and add to the pan. Slicing all the products does not play a special role, because... During cooking, the chutney turns into almost puree.

6. STEP 6

   

   Add curry, pepper, sugar and salt.

7. STEP 7

   

   Add raisins.

8. STEP 8

   

   Peel and finely chop the garlic and place it in the pan. Add apple cider vinegar, mix everything, bring to a boil. Stir until the sugar dissolves, otherwise the caramel will stick to the bottom.

9. STEP 9

   

   Cook the chutney at the lowest simmer for about 3 hours. It will become creamy and very flavorful. Remove the bag of mustard from the finished chutney, and put the sauce itself into jars. They can be stored in or rolled up, turned over until they cool, etc., in general, proceed as with a regular preparation for the winter.

Comments on the recipe

taksibluz

30.11.2023

4.5

interesting... especially considering the usual banter of American Indians on the topic of “yesterday’s chutney” - I’ll try it and find out Thanks for the recipe, it would never have occurred to me to combine apples, tomatoes and garlic... it’s not a fact that I’ll like it, but we’ll check it out.. ... so many interesting things on this planet!

lana

30.11.2023

4.6

I'll definitely try this during tomato season. Thanks for the original recipe.

Silver

30.11.2023

4.5

I love chutney! I’ve made it from grapes and dates with prunes, spicy and not very spicy. The tastes are different, some are good with meat, others with cheese. I’ll try this option too.

Silver

30.11.2023

4.7

True, I always prepare a maximum jar of 0.5 liters, I haven’t tried making it in such volumes. I’ll probably reduce the amount of ingredients.

alioat

30.11.2023

4.8

did. I really liked the flavor combination. Thank you!

Afina Palada

30.11.2023

4.7

Cook for 3 hours?)) Won’t the water boil away?

New cook

30.11.2023

4.7

May I have a couple of questions? 1) there really is 500 ml of vinegar, is that a typo? I understand that it will boil away, but I still wouldn’t want to make a mistake; for me, chutney is something new in general)) 2) Will it be possible, after rolling up the jars, to store it at room temperature? Thanks for your answer in advance.