Apple Chutney Recipe (With Whole Spices) | Cook Click N Devour!!! (2024)

FAQs

Why is my chutney too vinegary? ›

Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place. As it is only 2 weeks, the chutney will still be on the sharp side but this should soften by Christmas or early January.

Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews.

Many Indian recipes are not considered complete without chutney to accompany the meal. Chutneys can be served as a dipping sauce for naan, a condiment for different curries, an accompaniment to the popular street food dabeli, or even as a spread on toast to add bursts of concentrated flavor.

It is served with everything from basmati rice to breads like naan or dosa to curry dishes. Elsewhere in the world, you may see a variety of chutney paired with dishes, like onion chutney with roasted meats or a fruity apple chutney with buttery, creamy cheese like brie or goat cheese.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

- Add some sugar or honey to the dish. Sugar and honey can counteract the sourness of vinegar and add some sweetness to the dish. You can start with a small amount and adjust according to your taste.

It will keep for up to 6 months if store in a cool, dry place away from direct sunlight.

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

This vibrant green sauce is often served with chaat or Indian street foods and is delicious in samosas. All four of Sukhi's samosa recipes call for cilantro chutney, adding moisture, spice, and flavor to every bite.

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

What is chutney called in America? ›

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

(ˈtʃʌtni) noun. a sauce or relish of Asian origin, often compounded of both sweet and sour ingredients, as fruits and herbs, with spices and other seasoning. Also: chutnee.

Cheese and chutney pairing ideas

Spicy, vegetable-based chutneys such as onion & chilly, spiced tomato etc. work well with medium-hard, aged cheese like Cheddar, Pecorino or Gruyere. These cheeses usually have a mild taste which can be easily complimented by hints of spices and heat.

They're savory preserves, usually fruit-based, served as a complement to dishes like Indian curries. Yet these preserved chutneys are not typical of the chutneys served in India. Indian chutneys can be made with a huge range of ingredients, from yogurt to peanuts.

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

You made a dish too sour

Sourness comes from acidic ingredients (including tomatoes, wine and vinegar). If your dish tastes too sour try to add sweetness—think sugar, honey (it's healthy!), cream or even caramelized onions. You can also dilute the dish (same as you would with a dish with too much salt).

Over this period the flavour of the chutney mellows and becomes less acidic or "vinegary". The Christmas Chutney should be ready to eat after a month and once opened the jar should be kept in the fridge and used within one month.