Raisin-Hater’s Apple Chile Chutney
Published July 26, 2011
Tony Cenicola/The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 pound (about 2 large) Golden Delicious or other cooking apples, cored, peeled and cut into ½-inch cubes
1 tablespoon lemon juice
2 teaspoons ghee, clarified butter or canola oil
¼ cup minced white onion
2 teaspoons ground cumin
1 teaspoon kosher salt, plus more to taste
1 teaspoon yellow mustard seed
1 teaspoon chile flakes
1 teaspoon ground ginger
⅓ cup packed light brown sugar
⅓ cup apple cider vinegar
⅓ cup Red Flame or other raisins
Pepper
Nutritional analysis per serving
46 grams carbs; 5 milligrams cholesterol; 203 calories; 1 gram monosaturated fat; 1 gram saturated fat; 3 grams fat; 4 grams fiber; 425 milligrams sodium; 1 gram protein; 38 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the apples and lemon juice in a large bowl.
- Step 2
In a medium saucepan over low heat, heat the ghee and add the onion, cumin, salt, mustard seed, chile flakes and ginger. Sauté until the onions are translucent, stirring occasionally, about 5 minutes. Stir in the apples.
- Step 3
Raise the heat to medium-low, and stir in the brown sugar and vinegar. Cover and simmer for 30 minutes. Add the raisins and simmer uncovered, stirring frequently, until the mixture is thick, about 15 minutes. Season to taste with salt and pepper.
- Step 4
Ladle into a glass jar or other storage container and allow to cool until no longer steaming. Cover and refrigerate for up to 2 weeks. The chutney tastes best at room temperature.
Private Notes
Comments
I'm curious why this "raisin haters" recipe includes raisins. Did I miss an accompanying article?
I made a triple batch of this, and used whole grain mustard instead of mustard seeds because I was out! Turned out fab. The level of spice will depend on the strength of your crushed red—I used a potent one, so it’s quite spicy, but we like spice. I also used a mish mash of apples, Granny Smith, Honeycrisp, mystery tiny apple, etc., to no ill effect. A triple batch filled 3 16-oz glass jars, plus a little more.
I used gochugaru (Korean red chile flakes) for the chili element. It’s got a finer grain than standard red pepper flakes, as well as a milder flavor, so it blends into the chutney nicely without overpowering the other flavors.
Made this as directed with the exception of adding a bit of garam masala and reducing red pepper flakes as others suggested. This is an awesome recipe-absolutely delicious and versatile.
Delicious, but I wish I hadn’t added the chili flakes! I forgot until after, chutney is often cooling and a contrast to the spicy dishes. Now I just have spicy chutney to go with my spicy curry.
Really great, takes food from yum to OMG. Used gochugaru, we like spice!