Today we're sharing another really sexy sweet and spicy fruit based chutney! Not a traditional India chutney, this is one of @RushinaMG's signature chutneys. A hybrid between a chutney and a jam, this one will last really long so you could make a big batch and keep it on hand to have with toast, or spice up a cheese sandwich. In fact, speaking of cheese this is an ideal accompaniment on a cheese platter too!
Rushina's Apple & Chilli Chutney
-3 cups cooking apples, sliced or diced fine
-2 cups onions sliced
-5 cups sugar
-1 cup vinegar
-5 spicy red chillies
-1 cup garlic
Saute the onions till golden and sweet. Leave aside.
In a large deep saucepan, add thinly sliced apples vinegar (they discolour quickly but the vinegar arrests this) add a little sugar. Do not begin cooking yet.
In a mortar and pestle pound the garlic and chillies to a coarse paste.
Add the caramelised onions, chili and garlic to the apples in the saucepan.
Mix everything well and leave to macerate. In about 10 minutes the fruit will have given forth their juices and the sugar will have dissolved.
Place on the flame and bring to a boil.
Boil until all the ingredients are tender (about 40 minutes). Take off the heat, allow to cool slightly and then pour into sterilized and warmed jars (Place in an oven pre-heated to 120°C for 10 minutes). Cover with vinegar-proof lids and leave in a cool, dark, cupboard to mature for at least 4 weeks before using.
*** Follow us through Sept for #30DaysOfChutneys as a run up to #ChutneyDay on 24 Sep. Look forward to some serious spicing up! After all we live in a country where we probably have thousands o chutneys. In fact, more accurate to say, perhaps would be that we have a chutney (or three!) for every Indian cook or chef! Because every cuisine, home and dialect has favourite, special chutneys.
#ChutneyDay #Chutney #eat #IndianFoodObservanceDays #IFOD #globalfridays #latergram