I'd never made chutney before, and I thought it was about time to give it a try! Then, I found some recipes. However, I skipped right to the recipe instead of taking a look at what a chutney should look like, so mine is a bit more moist and more sauce like. Next time, I will probably make it a bit more chunky, but I also liked the variety of ways that mine could be used. Don't get intimidated by the long materials list. Your effort will be rewarded! As far as deciding what kinds of apples to use, I think using a variety of apples can add to the depth of flavor - each type of apple bringing its own flavor profiles to the table.
What's your favorite kind of chutney?
Apple Chutney
by CJ HuangSweetly savory apple chutney with a warm blend of spices and a touch of heat.
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 3 | apples, chopped | I used granny smith, wine sap, and red delicious. | |||
| 1/2 cup | dried cranberries | ||||
| 1 | onion, diced | ||||
| 4-5 tablespoons | lime juice | ||||
| 1 tablespoon | hot pepper flakes | ||||
| 1 tablespoon | garlic, minced | ||||
| 2 tablespoons | ginger, minced | ||||
| 1/2 cup | brown sugar | ||||
| 1 teaspoon | cinnamon powder | ||||
| 3/4 teaspoon | allspice, ground | ||||
| 1/2 teaspoon | nutmeg, ground |
Methods:
- Add add materials into a saucepan, and bring to a boil
- Reduce to a simmer until thickened. You might want to stir a bit at the beginning so that nothing gets burnt, but once the juices start mixing, only occasional stirring is needed.
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