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Indian Apple Chutney

 
44

Indian Apple Chutney recipe

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 pound apples
1 pound onions
chopped
2 each garlic cloves
crushed
¾ cup golden raisins
2 teaspoons salt
1 ½ cups sugar
2 ½ cups malt vinegar
¼ teaspoon cayenne pepper
*
¼ teaspoon cumin
ground
*
¼ teaspoon ginger
ground
*
1 teaspoon mustard seeds
¼ teaspoon dry mustard
*
1 tablespoon tomato paste

Directions

Peel, core and coarsely chop apples.

Put apples, onions, garlic and raisins into a saucepan.

Add salt, sugar, vinegar and spices and mix well.

Heat gently, stirring to dissolve sugar.

Bring to a boil and simmer 30 minutes, stirring occasionally.

Stir in tomato paste and continue cooking 7 to 8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently.

Meanwhile, wash 3 pint jars in hot soapy water; rinse.

Keep hot until needed.

Prepare lids as manufacturer directs.

Ladle chutney into 1 hot jar at a time, leaving ¼ inch headspace.

Release trapped air.

Wipe rim of jar with a clean damp cloth.

Attach lid and place in canner.

Fill and close remaining jars.

Process 10 minutes in a boiling-water bath.

Makes about 3 pint jars.

This chutney improves if stored at least 3 weeks before serving.

Garnish with an Italian parsley sprig, if desired, and serve as an accompaniment to curries or with crusty bread and cheese.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 491g (17.3 oz)
Amount per Serving
Calories 5171% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1199mg 50%
Total Carbohydrate 42g 42%
Dietary Fiber 5g 20%
Sugars g
Protein 6g
Vitamin A 3% Vitamin C 27%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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