Don’t waste the windfall
Early windfall and sharp tasting apples can make a deliciously tart, yet sweet taste when crafted into an Indian-style chutney. This one is almost like a tart version of mango chutney in its sticky texture and zings up a daal, rice, or bread-based meal, grazing platter, or cracker snack. Can also be made with sharper varieties of eating apples like granny smiths.
- 1kg sour apples
- 1 large red onion
- 2 tsp cumin seeds
- 2 tsp fennel seeds
- 2 tsp garam masala
- 1 tsp cayenne pepper or chilli powder
- 2 tbsp fresh ginger (grated or finely chopped)
- 8 tbsp apple cider vinegar
- 2 cups soft brown or raw sugar
- 4 tsp salt
- Ground black pepper to your taste
Method:
- Chop unpeeled apples into chunks
- Finely dice onion
- Dry fry cumin & fennel seeds
- In your large preserving pan; saute onions with ginger until onions begin to turn translucent
- Add ground spices and coat the onion
- Add apple chunks, again coating in spices
- Add cider vinegar
- Add sugar and stir occasionally as the mixture heats to ensure sugar melts
- Add salt and pepper
- Simmer until the apples are sufficiently softened and the chutney thickens to your desired consistency
- Bottle into sterilised jars and seal
