Apple Chutney – The Sweet and Sour Sauce Recipe to Use as a Condiment
ingredients
Golden apples (already peeled and cored)
Illinois apple chutney it’s a dip sweet and sour typical of the English culinary tradition based on fruits, vegetables and spices. Originally from India, where it is made with exotic fruits such as mango, it is a simple preparation that requires quite a long cooking time.
Simply combine the apples, peeled and diced, and the sliced ​​onion in a large saucepan, add grated ginger, brown sugar, white wine vinegar and a pinch of salt, then cook over very low heat for about 2 hours, until that the sauce has thickened and acquired a creamy texturesimilar to a jam.
Fragrant and pleasantly spicy, apple chutney makes an excellent accompaniment seconds of meat as roasts and boiled meats, but also a source of aged cheesestogether with slices of fresh bread, for a delicious and original appetizer.
Find out how to prepare apple chutney by following the step-by-step procedure and tips. Also try the tomato chutney and sweet and sour caramelized onions.
How to make apple chutney
Step 1
Step 1
Cut the apples into pieces after peeling and coring them. 1.
Cut the apples into pieces after peeling and coring them. 1.
Step 2
Step 2
Peel the white onion and cut it into thin slices. 2; if you prefer, you can cut it into cubes.
Peel the white onion and cut it into thin slices. 2; if you prefer, you can cut it into cubes.
Step 3
Step 3
Collect the apples and onion in a large saucepan and grate a piece of ginger root about 4 cm long. 3.
Collect the apples and onion in a large saucepan and grate a piece of ginger root about 4 cm long. 3.
Stage 4
Stage 4
Add a pinch of salt, sugar 4 and a half dose of vinegar.
Add a pinch of salt, sugar 4 and a half dose of vinegar.
step 5
step 5
Mix 5put on the fire and cook over low heat for about an hour.
Mix 5put on the fire and cook over low heat for about an hour.
step 6
step 6
After the first hour of cooking, you will have obtained a creamy mixture 6.
After the first hour of cooking, you will have obtained a creamy mixture 6.
step 7
step 7
Pour in the remaining vinegar 7 and continue cooking over low heat for another hour, stirring occasionally.
Pour in the remaining vinegar 7 and continue cooking over low heat for another hour, stirring occasionally.
step 8
step 8
After the cooking time has elapsed, the chutney should have a thick and mushy consistency, similar to jam. 8.
After the cooking time has elapsed, the chutney should have a thick and mushy consistency, similar to jam. 8.
step 9
step 9
Pour the hot chutney into sterilized glass jars 9.
Pour the hot chutney into sterilized glass jars 9.
step 10
step 10
Close the jars, turn them upside down, and let them cool completely. 10.
Close the jars, turn them upside down, and let them cool completely. 10.
step 11
step 11
Serve your chutney as an accompaniment to cheeses, meats or simply spread on bread eleven.
Serve your chutney as an accompaniment to cheeses, meats or simply spread on bread eleven.
Advice
You can enrich the apple chutney with Raisinscloves or a pinch of ground cinnamon.
Serve your homemade chutney with a selection of aged cheeses either fresh or with a second course of fish or meat, such as a beef stew.
storage
The apple chutney can be kept in the sterilized glass jars for approx. 2 monthsStored in a dark, dry place away from heat sources. Once opened, you can put it in the fridge and consume it in 4-5 days.
