Indian Apple Chutney Recipe
Indian Apple Chutney*
- 6 c chopped, peeled apples (1-2" pieces)
- 2 c finer chopped, peeled apples (about ½" diced)
- 1 c cider or water
- 1¼ c fresh-squeezed lime juice
- 9 oz fruit-sweetened apricot preserves or fruit spread (Bionaturae is our preferred brand)
- 1 c light-brown sugar
- 1 tsp salt
Prepare a boiling water-bath canner and 8 half-pint jars.
Reserving the 2c of finer-chopped apples to add later, combine the larger pieces of chopped apple with remaining ingredients in an 8-quart saucepan; cook over medium heat, stirring frequently until apples begin to break down. Use a potato masher at this point to create a coarse purée. Meanwhile, prepare this spice blend:
- 1 tsp whole cumin seed
- ½ tsp whole nigella seed
- ½ tsp whole brown-mustard seed
- ½ tsp whole coriander seed
- ½ tsp whole fenugreek seed
- ½ tsp whole fennel seed
- ½ tsp crushed red-pepper flakes
Toss the dry spices in a small, heavy skillet over medium-high heat until lightly fragrant. Immediately pour into a mortar and crush lightly.
Add the spices to the pot with the reserved apple pieces and cook, stirring often, until the pieces are soft but still intact, around 20 minutes. Apple varieties vary as to water content and sweetness, affecting cooking time and flavor. Aim for a just-thicker-than applesauce consistency with a balance of sweet, tart, and heat. The chutney should have a slight gloss and a cohesive, jammy texture.
Ladle the jam into the prepared jars, leaving ¼" headspace. Process 10 minutes in boiling water. Sealed jars are shelf-stable for at least one year. Once opened (and any unsealed jars) should be stored in the refrigerator and used within a week.
Yield: approximately 4 pints (Recipe by Janet Reich Elsbach, araisinandaporpoise.com)
* If you are new to canning, a water-bath canning kit and instructions can be found in your local hardware store and online.