Spiced Apple Chutney

 I think I should buy an Apple orchard. Tara loves her apples and I end up making apple purees almost every alternate weekend. Also to dilute her purees, sometimes I use apple juice instead of milk or yogurt. And just yesterday I was wondering if I should try baking apples and leaving some chunks for her to chew on, as a next step in her solids journey.

To make things interesting, I tried to make an apple chutney today. This is definitely not for Tara. Especially since I over did the black pepper by just a tad bit. It is still tangy and for what it’s worth a good variation to have your apples. No one ever died of having too many apples.

 Chutneys are a very British thing. And as Shashi Tharoor has been riding the wave recently with his Oxford debate, I decided to pick a recipe from BBC. In lieu of the garments sent from India for the British Army during the First WW.
Apparently Madhur Jaffrey has an apple apricot and peach chutney that is quite similar too. You can look that up if you have too many peaches lying around. (If you seriously have too many, bring me some, I love making peach purees for Tara :P)

 As with all my lifted recipes, I could not keep up with the rigor of this one either. The measurements were too difficult to follow. Why don’t the Brits use cups and oz to write their recipes. Who know what 300gm sugar looks like? Not me. So I ditched the recipe and cooked it my style. Threw in all the ingredients in the pan and let it boil for a couple of minutes with a lid on. And then while Agam and I enjoyed our dinner, I let the chutney simmer and cook, until the color changed to the one in the pic. I left it a little mushy to avoid the stickiness.

4 apples – peeled, core removed and cut into squares
1/2 cup sugar
2 cups Apple Cider Vinegar
1 cup Apple juice
6-8 BlackPepper Corns
6-8 Cloves
Dash of Cinnamon
Dash of Mace
1/2 cup Raisins
Ginger-Garlic Paste
1/2 cup chopped Onion
Pinch of Salt
Dash of Cayenne pepper
Dash of Chili Flakes

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