Apple Chutney
A traditional Parsi-style apple chutney that combines the tartness of apples with the richness of black raisins and a bold spice blend. Sweet, tangy, and spicy, this preserve features ginger, garlic, and mustard seeds cooked in vinegar for a complex flavor profile that matures over time. Perfect as a condiment for curries, rice dishes, or simply enjoyed with fresh bread.
Ingredients
- 4 pounds Apples (good quality) (Peeled and cut into small pieces.)
- 2 pounds Black raisins (sweet) (Seeded and chopped.)
- 2 pounds Sugar
- 3 ounces Salt (Originally 7 Tolas. Adjusted to approx 3 oz or 1/3 cup.)
- 2 ounces Fresh ginger (Originally 5 Tolas. Peeled and julienned.)
- 2 ounces Whole mustard seeds (Originally 5 Tolas. Coarsely crushed.)
- 2 ounces Red chili powder (Originally 1 Navtank (approx 2 oz).)
- 2 ounces Dried garlic (Originally 1 Navtank. Peeled and sliced.)
- 6 cups Strong vinegar (Cider or Malt) (Originally 2 bottles. Estimated at ~750ml per bottle.)
- 1/2 cup Light vinegar (For washing ingredients. Quantity estimated.)
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Instructions
- 1Peel the ginger and garlic. Cut them into fine, thin strips (julienne). Wash them briefly with a little light vinegar.
- 2Remove any seeds from the raisins, wash them with light vinegar, and chop them finely. Coarsely crush the mustard seeds.
- 3Peel the apples and cut them into small pieces. Place them in a non-reactive pot (originally tin-lined copper) with half of the strong vinegar (about 3 cups). Cook uncovered over a slow fire, stirring occasionally with a non-reactive spoon, until the apples are completely soft.
- 4Dissolve the sugar in the remaining strong vinegar (about 3 cups). Strain this syrup to remove impurities, then add it to the pot with the cooked apples. Add the prepared ginger, garlic, raisins, crushed mustard seeds, chili powder, and salt. Mix everything thoroughly.
- 5Allow the mixture to cool completely. Fill into sterilized jars and cover with a lid. Place the jars in the sun for 10 days to mature. After 10 days, tie the mouths of the jars securely with cloth or seal tightly. The chutney will be fully ready to eat in two months.
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