Chutney is a type of condiment used in Asian cuisine, made from vegetables or fruits, with a sweet and sour, slightly spicy, and spiced flavor. This type of condiment is used to accompany vegetable dishes, fried foods, rice, meat, fish; I also like to pair it with very aged cheeses. It’s a very easy and flavorful preparation. Today I propose one made with apples, excellent for accompanying boiled meats, roasts, and so on. Homemade apple chutney is pleasantly sweet and sour with a slight hint of cinnamon and ginger.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 1 jar of 200 g.
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 Apples
- 50 ml Apple Cider Vinegar
- 50 g Sugar
- 1 clove Garlic
- to taste Ginger Root
- 1 Dried Chili Pepper
- 1 Cinnamon Stick
- 1 g Fine Salt
Preparation
1) Wash, peel the apples, and dice them. Peel the garlic and remove the inner sprout. You can use Annurca, Golden, Fuji apples; they all work great.
2) Meanwhile, in a small pot, put the sugar and vinegar and bring to a boil, stirring continuously. As soon as it boils, lower the heat and add all the other ingredients. Cook on low heat, covered, for 35 minutes, stirring often. If the mixture gets too dry, we can add a few tablespoons of hot water.
3) Remove the garlic, the piece of fresh ginger, the cinnamon, and the chili pepper. Immediately jar in sterilized glass containers (fill them up to one inch from the rim), close, and turn upside down to allow the formation of a vacuum seal. Our apple chutney is ready to enjoy with our most delicious and refined dishes.
