Apple chutney with spices and raisins
8 servings
60 minutes
Apple chutney with spices and raisins is a fragrant Indian dish that combines the sweetness of apples and raisins with the spice of ginger, cinnamon, and star anise. Its roots trace back to ancient Indian culinary traditions where chutneys serve as a wonderful complement to main dishes, adding depth of flavor. This chutney has a rich sweet-spicy taste with subtle tangy notes. It pairs well with meat and vegetable dishes and can also be served with cheese or bread. The rich aromas of spices make it special while the sweetness of fruits softens the heat of spices, creating a perfect balance. Its thick, rich texture makes it an ideal sauce that reveals the flavors of food in a new way. Chutney can be stored in a jar and used as a gastronomic accent for various dishes.
1
Peel the apples, remove the core, and cut into cubes. Peel and finely chop the onion and ginger.
- Green apples: 6 pieces
- Onion: 150 g
- Ginger: 50 g
2
Melt butter in a deep skillet, add vegetable (or olive) oil.
- Butter: 20 g
- Vegetable oil: 20 ml
3
Add the chopped ginger and onion. Mix so that the oil is well absorbed by the vegetables. Let it simmer until the contents acquire a characteristic golden color, but do not let it start to fry.
- Ginger: 50 g
- Onion: 150 g
4
Finely chop the garlic. Add to the saucepan. Sauté further. Add apples, raisins, and alcohol (or vinegar). Mix well. Once the apples release juice, reduce the heat.
- Garlic: 4 cloves
- Green apples: 6 pieces
- Raisins: 150 g
- Apple cider vinegar: 50 ml
5
Add star anise and cinnamon (it's better to use sticks, but powdered is also fine). Also, add sugar and salt. Leave on low heat, stirring occasionally.
- Star anise: 3 pieces
- Cinnamon: 2 pieces
- Cane sugar: 50 g
- Salt: to taste
6
Add sweet paprika and a little black pepper. Finely chop the hot pepper and add it to the chutney. Also add finely chopped cilantro.
- Paprika: 2 tablespoons
- Ground black pepper: to taste
- Red chili pepper: 1 piece
- Cilantro: 50 g
