Apple and Ginger Chutney

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curry on cooking chutneyfemalefocusonline oct2021There’s nothing like lip- puckering chutney to complete a meal or snack. Chutney and pickles are an integral part of Indian meals, served with everything from yogurt, rice, flatbreads to curry dishes. Chutney originates from India, from the word chatni to lick!
This aromatic chutney laced with Indian spices is so versatile; serve with curry, hot or cold meats, as a dip, it’s great teamed up with cheese.
For an extra bite add extra chillies and ginger. The spices really lift this chutney, but if you don’t have all of them don’t worry. The natural molasses in muscovado sugar give the chutney a rich brown hue and the toffee-like taste but brown or granulated sugar can be used instead of muscovado.


600g Granny Smith apples peeled, cored cut into chunks
2 onions finely chopped
150 ml cider vinegar
100g muscovodo sugar
50g granulated sugar
30g fresh ginger grated
2 tbspn lime juice
1 tbspn oil
1 tspn cumin seeds
1 tspn mustard seeds
1 tspn ajwain/carom seeds (optional)
1 tspn fenugreek seeds (optional)
1 tspn chilli flakes
1 tspn black pepper & 1/2 tspn salt

Time: Prep 15 mins. Cook 45-50 mins.


In large pan heat the oil on a medium heat.
Add the cumin and mustard seeds; wait until they crackle before adding the ajwain/carom and fenugreek seeds.
Tip the onions into the pan, cook for 5 minutes or until the onions change colour and begin to soften.
Add the apples, all of the remaining spices, ginger, the lime juice, cider vinegar and the sugar; over a low heat stir until the sugar dissolves.
Simmer for 40-45 minutes stirring frequently until the apples are soft and tender.
Turn off heat. Once cool ladle the chutney into a sterilised jar and seal. Store in a cool dark place for a couple of days, once opened refrigerate and use within 2 months.

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