Apple Indian Chutney


Did you try sweet and hot at the same time?

Indians don’t just love the taste of food, they live for the taste. Apple chutney offers a way to satisfy your greed for lots of different flavors, all at once.

Serves 1 quart



2 pounds apples peeled, cored, cut into 1/2-inch cubes

1 tablespoon oil

1 teaspoon ground ginger

1teaspoon ground coriander

¼ teaspoon ground cloves

¼ cup dried currants

¼ teaspoon cinnamon

½ teaspoon cayenne pepper-digestion

1 cup sugar

1 fresh hot green chile, minced

¼ cup cider vinegar


In a medium saucepan over medium high heat combine the oil, coriander, ginger, cloves, cayenne and green chile. Cook, stirring for 5 minutes, until fragrant. Add the apples , cinnamon, sugar, vinegar and currants. Bring to a boil, lower the heat to low and cook, partially covered, until thickened, 30 minutes.

Ladle the chutney into a dry, sterilized pint jar and process according to manufacturer’s instructions. Cool and then chill.

This chutney also goes well with fish if you would like to try.

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