Apple-tomato chutney
8 servings
100 minutes
Apple-tomato chutney is an exquisite Indian sauce that combines the sweetness of fruits with the spiciness of spices. Its origins trace back to traditional Indian cuisine, where chutney holds an important place as an accompaniment to main dishes. Apples add a gentle tartness while tomatoes provide depth of flavor. Spices like cinnamon, coriander, and cumin unfold during the long simmering process, creating a rich and complex aroma. The chutney perfectly complements meat dishes, rice, and cheese and serves as a refined condiment for snacks. Its consistency is thick and the taste is simultaneously sweet, tangy-spicy, and slightly hot due to chili and ginger. This chutney needs to be infused for its flavor to fully develop, turning it into a gastronomic wonder that delights and surprises.
1
Tie cinnamon, black pepper, and coriander in a cheesecloth bag. Peel the apples, remove the core, and cut the flesh into small pieces. Blanch the tomatoes in boiling water, peel them, and chop finely. Mince the garlic and ginger.
- Cinnamon sticks: 1 piece
- Black peppercorns: 1 teaspoon
- Coriander seeds: 0.5 teaspoon
- Tomatoes: 1.4 kg
- Green apples: 2 pieces
- Garlic: 2 cloves
- Ginger: 15 g
2
Put all ingredients in a pot, place it on the fire, and bring to a boil. Cook on low heat, stirring often, until thickened — about fifteen minutes. Remove the spice bag.
- Chili pepper: 1 piece
- Light raisins: 200 g
- Apple cider vinegar: 240 ml
- Freshly squeezed orange juice: 120 ml
- Brown sugar: 240 g
- Lime juice: 80 ml
- Salt: 1 teaspoon
- Cumin seeds (jeera): 1 teaspoon
- Mustard seeds: 0.5 teaspoon
3
Pour the prepared chutney into sterilized jars, leaving a centimeter to half a centimeter at the top. Run a knife along the walls of the jars to release any remaining air. Seal the jars, place them in boiling water for ten minutes, remove, and set on a shelf for a month to let the chutney infuse.
- Carnation: 6 pieces