How to make chutney of apples: 3 Simple recipe

Due to the large number of apples caught at my disposal this year, I decided in addition to jams and preserves to try to cook something a little more interesting. Well cooked and ... she started to cook, and I can not stop, on the banks are all worth it. I try out the three options.

So, the first version I made the most simple-minded. I took the recipe with bbcgoodfood.com site.

Classic apple chutney




 - 1, 5 kg of apples
 - 750 g light muskovado
 - 500 g raisins
 - 2 medium onions
 - 2 tsp.. grain mustard
 - 2 tsp..
ground ginger  - 1 tsp.. salt
 - 700 ml apple cider vinegar

Apples are cleaned, cut into cubes. Onions finely chop.

All the ingredients are put in a large saucepan or pot with a thick bottom. Bring mixture to a boil, reduce the heat and cook, stirring often, for 30-40 minutes, until, until the mixture is compacted and begins to gurgle characteristic.

Slightly cool, expanded in sterilized jars and close.

As you can see, everything is very, very simple. And it turns out nevertheless very tasty! A few tablespoons of the chutney to the banks not climbed, I put them in a glass jar and put into the refrigerator. Then I eat cheese and bread.

Prepared first of 700 g apples, as they say, on trial, took the white sugar normal (on muskovado we can splurge) in the amount of 300 g, 250 ml vinegar. It seemed to me that vinegar can be and a little less, but when the chutney a little stand up, flavor and aroma become more balanced. Yes, the number of raisins I subtract - 700 g apples 120 g took for my taste was enough

. Should be tested version was spicy chutney from Nigella Lawson recipe from the book «How to be a domestic goddess».

Spiced apple chutney



 - 500 g apples
 - 1 medium onion
 - 2 red chilies
 - 250 g demerara sugar (I took an ordinary white again, reduce to 200 g)
 - 1 tbsp. l. finely chopped ginger
 - 1 tsp..
allspice  - 1 tsp.. turmeric
 - 1/2 tsp.. salt
 - 1 tsp.. ground cloves
 - 350 ml of cider vinegar

preparation principle is exactly the same as in the recipe by bbc. Mix everything and cook for 40 minutes until thick.

This chutney has a specific taste and aroma.

The aroma here mainly due to turmeric, and of color it provides; Chutney is a more spicy and interesting.

Vinegar I took 150 ml. 350 seemed a bit much. To my taste - a maximum of 200. But see for yourself. During storage the taste again, 'shake down ».

And the third option, which I liked most of the tested.

Cottage Smallholder Apple Chutney



 - 1, 5 kg of apples
 - 500 g onions
 - 500 g raisins Sultanate
 - 750 g demerara sugar
 - 500 ml of white wine vinegar
 - Zest and juice of 2 lemons
 - 1 small chili
 - 1 tsp..
ground ginger  - 1 tsp..
allspice  - 1/2 tsp.. cinnamon
 - 1/2 tsp.. sea ​​salt
 - A pinch of ground cloves
 - 8 peas black pepper
 - 1 tbsp. l. grain mustard

Apple peel and seeds, cut Melchor. Onions chop very finely.

Put all ingredients in a large saucepan or pot with a thick bottom, over low heat bring to a boil, stirring until sugar dissolves.

Reduce heat to very low and cook, stirring occasionally, until the chutney is not compacted.

Arrange for sterilized jars, close.

The original recipe is supposed to prepare the chutney for a very long time, about four hours. I was preparing for the first time half of the ingredients, cooked 1 hr. 20 min. - During this time I have to condense all any longer

. On half standards took 300 grams of sugar, 200 ml vinegar, 150 grams of raisins. When cooked on the second circle, increased the number of chili - for my taste, it was very little, I wanted a bit more tangy taste

. Recipe emphasizes that the onions and apples should be cut as finely as possible, onion generally can be passed through a meat grinder, it is necessary to ensure that during the long cooking all the ingredients chutney mix well, so to speak, mutually imbued with aromas and flavors .

Recommended chutney withstand at least a month before use. But this, in my opinion, applies to all technologies tested me options - even after several days in the refrigerator taste is changing for the better, so do not eat it right away spoons, although it is difficult to resist, but

.

What is? Yes, anything. Meat, poultry, prepared in various ways; I think that if such chutney add during cooking, such as baking or quenching, will also be good, but you can still stuff with, for example, rolls.

As for spices and other ingredients - be guided by your own taste. Try to be sure the process. If something is not enough - add. Start with small portions, with a small amount, decide that it is necessary to add / subtract. For my taste, once again, a third option was the most successful.

If it is possible to use these varieties of sugar, it is better, of course, take them. On the palate, they are still affected.

Author: Anika