Raisin-Hater’s Apple Chile Chutney
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound (about 2 large) Golden Delicious or other cooking apples, cored, peeled and cut into ½-inch cubes
- 1tablespoon lemon juice
- 2teaspoons ghee, clarified butter or canola oil
- ¼cup minced white onion
- 2teaspoons ground cumin
- 1teaspoon kosher salt, plus more to taste
- 1teaspoon yellow mustard seed
- 1teaspoon chile flakes
- 1teaspoon ground ginger
- ⅓cup packed light brown sugar
- ⅓cup apple cider vinegar
- ⅓cup Red Flame or other raisins
- Pepper
Nutritional analysis per serving (4 servings)
203 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 37 grams sugars; 1 gram protein; 425 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Mix the apples and lemon juice in a large bowl.
- Step 2
In a medium saucepan over low heat, heat the ghee and add the onion, cumin, salt, mustard seed, chile flakes and ginger. Sauté until the onions are translucent, stirring occasionally, about 5 minutes. Stir in the apples.
- Step 3
Raise the heat to medium-low, and stir in the brown sugar and vinegar. Cover and simmer for 30 minutes. Add the raisins and simmer uncovered, stirring frequently, until the mixture is thick, about 15 minutes. Season to taste with salt and pepper.
- Step 4
Ladle into a glass jar or other storage container and allow to cool until no longer steaming. Cover and refrigerate for up to 2 weeks. The chutney tastes best at room temperature.
Private Notes
Comments
I made a triple batch of this, and used whole grain mustard instead of mustard seeds because I was out! Turned out fab. The level of spice will depend on the strength of your crushed red—I used a potent one, so it’s quite spicy, but we like spice. I also used a mish mash of apples, Granny Smith, Honeycrisp, mystery tiny apple, etc., to no ill effect. A triple batch filled 3 16-oz glass jars, plus a little more.
I'm curious why this "raisin haters" recipe includes raisins. Did I miss an accompanying article?
I made a double batch and the only changes I made were to use about a teaspoon of whole grain mustard because I didn't have any mustard seeds and to cut the chile flakes in half. If I do this again, I would probably cut back on the vinegar a little bit - it may have been too much to use both vinegar and prepared mustard, even tho it was just a little bit of mustard. Or maybe use a milder vinegar. I also cut added a bit of garam masala as others suggested.
Made this as directed with the exception of adding a bit of garam masala and reducing red pepper flakes as others suggested. This is an awesome recipe-absolutely delicious and versatile.
Delicious, but I wish I hadn’t added the chili flakes! I forgot until after, chutney is often cooling and a contrast to the spicy dishes. Now I just have spicy chutney to go with my spicy curry.
Really great, takes food from yum to OMG. Used gochugaru, we like spice!
Advertisement