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Indian Apple Chutney

14 January

This is a chutney recipe I worked on over the holidays when the days were so cold. The use of the Indian spices are thermogenic, which means they heat up and stimulate our metabolism helping us to feel warm and burn calories. This chutney is a little spicy, with a kick. You can moderate the amount of cayenne to suit your palate. The Fuji apples are sweet, so you might not want to add all the sugar. Just taste and adjust to your liking. This is so much fun to make because you put everything in one pot and cook! Hope you enjoy this new creation.

6-7 apples, cut into small chunks
1 onion, small mince
2 tablespoons finely chopped ginger (or more, to taste)
1 cup fresh squeezed orange juice
¾ cup apple cider vinegar
1 cup brown sugar
¾ cup golden raisins (sometimes I use other dried fruit such as cranberries or cherries)
½ teaspoon ground turmeric
½ teaspoon plus ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper or to taste
¼ teaspoon ground cardamom
1 tablespoon minced garlic
pinch of sea salt, to taste

1. Prepare and measure all the ingredients. Mix all the ingredients in a large pot. Bring to almost a boil and immediately turn the heat to a medium–low and partially cover, stirring occasionally.
2. Cook the chutney for about 20 minutes, then remove the lid and continue to cook, stirring frequently. Cook the chutney until the apples start to become tender and break down. You can cook this for a long time, but the apples will turn to sauce. Full cooking time is around 45 minutes, depending on the texture of the apples.
3. Remove from the heat and let cool. When at room temperature, put the chutney in jars and seal tightly. Refrigerate. It will last for several weeks refrigerated. You can serve it at room temperature or chilled. There is more flavor when it comes to temperature.

Makes about 3 cups