This Apple Chutney is so good you will want to spoon it out directly from the jar to your mouth. Apples are available so go get a bushel.
Childhood days spent circling around my sisters while they were preparing lunches taught me a thing or two…
One, show vast appreciation when they give you a taste of whatever they are cooking. – even if it is shite, pretend to like it like your life depend on it.
Why? Because you may be lucky enough to get the good stuff one day when they have learned to take pleasure in their cooking.
Two, try not to help anyone in the kitchen after they have explicitly told you to get out…I still remember running for my life after “helping” my sister.
My eldest sister taught my middle sister a mango chutney recipe, and I learnt it by default.
The following is my version using apples because they’re in season. This Apple Chutney is so good you will want to spoon it out directly from the jar to your mouth.
This is my no-complications cooking style for apple chutney. One pot, a ton of whole organic ingredients poured into the pot, and then the pot is basically ignored until the consistency is right.
6 cups diced apples, peel and all.
¼ tsp. coriander
½ tsp. cumin
¼ tsp. Chinese 5 Spice
1 tbsp. grated ginger
5 Thai chilies, minced
5 cloves garlic, smashed
1 medium onion, roughly chopped
3 cups dark brown sugar
3 cups white vinegar
3 cups water
salt to taste
- Throw it all in a stock pot, bring to a boil and then reduce to a simmer until it hits the right consistency, thick and plops off the spoon (about 90 minutes cooking time).
- Smash everything with a potato masher to get all the flavours mingling nicely.
- That’s it, a most uncomplicated chutney recipe.
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