Apple chutney
Votes: 1
Time: 1 hour 15 minutes
Apple chutney - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 green Granny Smith apples, peeled, cored, and diced
- 1 cup chopped onion
- 2 tablespoons chopped fresh ginger
- 1 cup freshly squeezed orange juice (2 oranges)
- 3/4 cup good apple cider vinegar
- 1 cup light brown sugar
- 1 teaspoon whole mustard seeds
- 1/4 teaspoon hot red pepper flakes
- 1.5 tsp coarse salt
- 3/4 cup raisins
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Cooking the dish according to the recipe:
- In a large saucepan, combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat and continue to simmer, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Remove from heat and stir in the raisins.
Cool the apple chutney and store in the refrigerator for up to 2 weeks.
Exit: 3 tbsp.
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