Spiced Apple Chutney
This smooth chutney has the perfect level of spice
Makes enough for: 1 batch chutney
Ingredients
- 500 g Granny Smith apples, peeled, cored and cut into chunks
- 7.5 mls fine salt
- 15 g fresh root ginger, peeled
- 2 cloves garlic, peeled
- 1 shallot, peeled and quartered
- 1 birds eye chilli, cut in half and seeded
- 37.5 mls canola oil, divided
- 7.5 mls yellow mustard seeds
- 3.75 mls fenugreek seeds
- freshly ground black pepper to season
- 3.75 mls groud cumin
- 2.5 mls ground turmeric
- 200 mls apple cider vinegar
- 100 g erythritol
Method
- Place the apples into a colander and sprinkle the salt over them
- Cover and leave to stand for an hour before rinsing the salt off with cold water
- Leave in the colander to drain
- Place the ginger, garlic, shallot and chilli into a blender with 15mls of the oil and blitz until fine
- Heat the rest of the oil in a heavy bottomed sauté pan over a medium temperature
- Add the mustard seeds and fenugreek seeds and fry until they start to pop
- Then add the ginger paste and season generously with pepper
- Lower the temperature and stir to make sure the paste does not stick
- Add the cumin and turmeric and cook while stirring, until fragrant
- Add the vinegar and erythritol and still until the erythritol has dissolved
- Add the apple, stir to combine and leave to simmer for 45 minutes, stirring occassionally
- Use a stick blender to blitz the apples until fine then cook for a further 15 minutes
- Remove from the heat and place into sterilized glass jars
- Leave for 3 weeks before using and use within 3 months of opening
- You can store the chutney in the sealed jars for up to a year
Notes
See this post on how I sterilize my glass jars.