Apple or Pear Chutney
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Ingredients
4 pounds 7 oz apples or pears
2 cups apple cider vinegar*
About ⅓ cup garlic
2¼ cups honey†
5 TBSP ginger
½ tsp chili powder
1 tsp salt
2 tsp ground black mustard
¼ tsp clove powder
¼ tsp cardamon powder
¼ tsp cinnamon powder
¼ pound raisins (optional)
2 kilos apples or pears
2 cups apple cider vinegar*
50 grams garlic
532 ml honey†
30 grams ginger
½ tsp (2.5 ml) chili powder
1 tsp (5 ml) salt
2 tsp (10 ml) ground black mustard
¼ tsp (1.25 ml) clove powder
¼ tsp (1.25 ml) cardamon powder
¼ tsp (1.25 ml) cinnamon powder
113 grams raisins (optional)
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Instructions
- Peel and cube the apples or pears and put in large pan with half the quantity of vinegar and honey.
- Let sit for about ½ hour.
- Add the rest of ingredients (except for the raisins) and cook it on medium flame for about 30 or 45 minutes, stirring it now and then, to prevent it from getting burnt.
- Mash the apples or pears in a mixer.
- Let it simmer for another 10 - 15 minutes.
- Take it off the fire and add the raisins.
- When chutney is cold, fill airtight jars.
- When serving the chutney, use a dry plastic spoon, since it is not safe to use a metal one because of vinegar. Avoid wet spoons, they spoil the contents.
Nutritional Info
Storage
Notes
*Original recipe specified 1/2 bottle of vinegar, but not how big a bottle or what type. In researching other chutney recipes, 2 cups of apple cider vinegar was commonly used for the equivalent amount of fruit. †Original recipe did not specify the amount of honey but indicated that the equivalent of 1½ pounds sugar is necessary. We provided the equivalent given a conversion factor of 1 cup of sugar = ¾ cup of honey.
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