Mom helped an old friend few days ago, who has a huge garden with lots of apple trees. Long story short, she came home with a bag full of those that had fallen down. They are the sort of apples you can use immediately, so I made apple cake, but then was left over with nearly a kilo more. So what do you do?
I tried apple chutney. Never made it before, so I can’t really compare the taste, but the ingredients sound nice, so I gave it a try. And like usually – you miss some things, you have more of another, the tastes don’t feel right… so I changed it. But I like how it came out still, so here’s my version of it:
700 grams of apples – cleaned and diced.
200 grams of white sugar
110 grams of brown sugar
200 grams of raisins
1 medium onion finely diced
1,5 teaspoons of mustard seeds
1,5 teaspoons of ginger powder
0,5 teaspoons of salt
3 tablespoons of 30% white vinegar
1,5 tablespoons of balsamic vinegar
up to 300 milliliters of water
The odd water amount comes from the fact that not having the right vinegar at hand, I took a glass, mixed the white vinegar and balsamic vinegar (for there is nowhere said I can’t do that) and added enough water to fill that glass. Taste it carefully – it should be still acid enough, but not bad for your taste.
Clean the apples and onions, dice them quite small and toss them in a good thick bottomed pot together with the rest of the ingredients. Bring it to boil, then turn the heat low and let it bubble away, mixing every now and then to make sure it doesn’t stick to the bottom. Let it simmer until the apples and onions are done and down to more sticky context.
I prepared 5 small bottles about 200 ml each (like you would prepare jam bottles) and filled them up to the neck. Was left enough for later tasting and that was it.
I’m not sure it actually would fall under chutney, but the abundant taste would make nice addition to meat in few months. Taking in consideration of the taste combination, I would say it will want to sit on the shelf for few months before its actual goodness comes out.