Apple Chutney No. 2
A rich and tangy traditional apple chutney that balances the tartness of apples with the deep sweetness of dates and raisins. This slow-cooked preserve features a complex spice blend of fresh ginger, mustard seeds, and dried red chilies simmered in vinegar until thick and jam-like. It serves as an excellent accompaniment to savory meals or a flavorful spread for crusty bread.
Ingredients
- 4 pounds Apples (firm, tart variety) (Originally '4 sher'. Peeling and coring required.)
- 1 pound Dates (Originally '1 ratal'. Pitted.)
- 1 pound Sugar (Originally '1 ratal'.)
- 1/2 pound Onions (Originally '0.5 ratal'.)
- 1/2 pound Raisins (Originally '0.5 ratal'.)
- 2 ounces Fresh ginger (Originally '5 tola' (approx 58g).)
- 1/2 ounce Dried red chilies (Originally '1 tola' (approx 11g). Adjust for spice preference.)
- 1 tablespoon Salt (Originally '1 heaped dessertspoon'.)
- 2 teaspoons Mustard seeds (Originally '2 heaped teaspoons'.)
- 3 cups Strong vinegar (cider or malt) (Originally '1 bottle'. Quantity estimated based on standard bottle size.)
- 1/2 cup Light vinegar (for washing) (Used for cleaning dates and raisins.)
Instructions
- 1Peel the apples, cut them vertically into four quarters, and remove the core and seeds. Cut the quarters into pieces approximately 2 inches long and 3/4 inch thick.
- 2Wipe the dates clean, remove the fine outer skin, and remove the pits. Wash the date pulp with the light vinegar. Clean and wash the raisins in the same manner.
- 3Peel the onions, chop them into pieces, and pound them finely on a clean stone or in a mortar. Peel the ginger and grind it finely together with the mustard seeds and dried red chilies to form a paste.
- 4In a non-reactive pot (stainless steel or enameled), combine the prepared apples, dates, raisins, pounded onions, spice paste, sugar, and salt. Strain the strong vinegar into the pot and mix everything thoroughly until combined. Cover the pot and place it on a very low heat.
- 5Simmer slowly until the apples become soft. Once soft, remove the lid and mash the apples with a spoon (wooden or non-reactive). Continue cooking and stirring until the apples break down into small pieces and the chutney thickens to a proper consistency.
- 6Remove from heat. Cover the pot with a cloth and let it cool completely. Once cold, transfer the chutney into clean glass jars. Note: This chutney is delicious but does not have a very long shelf life compared to others.