Ingredients and Weight:
- Apples (Granny Smith or Braeburn): 2 lbs, peeled, cored, and diced
- Onion (yellow): 1 medium, chopped
- Garlic: 3 cloves, minced
- Ginger (fresh): 1-inch piece, peeled and minced
- Red bell pepper (optional): 1/2 cup, chopped
- Raisins: 1/2 cup
- Curry powder: 2 tablespoons
- Ground coriander: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Cayenne pepper: 1/4 teaspoon (optional, for spiciness)
- Brown sugar: 1/2 cup
- Apple cider vinegar: 1/2 cup
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large skillet over medium heat, sauté the onion and garlic until softened, about 5 minutes.
- Add the ginger and bell pepper (if using) and cook for another 2 minutes.
- Stir in the apples, raisins, curry powder, coriander, cumin, cayenne pepper (optional), brown sugar, and apple cider vinegar.
- Bring to a simmer, then reduce heat to low and cook for 40-45 minutes, or until the apples are soft and the chutney has thickened.
- Season with salt and black pepper to taste.
Nutritional Information:
- Calories: 200 per serving
- Carbohydrates: 45g
- Protein: 2g
- Fat: 2g
- Fiber: 5g
Dish Characteristics:
- Sweet and tangy
- Chunky texture
- Aromatic and flavorful
- Perfect accompaniment to grilled meats, poultry, or fish
User Comments:
- "This chutney is absolutely delicious! I love the combination of apples, onions, and spices." - Jennifer
- "It's so easy to make and adds so much flavor to my dishes. I've been using it on chicken, fish, and even sandwiches." - John
- "I love how versatile it is. You can customize it to your taste by adding more or less spices or different fruits and vegetables." - Sarah
Special Precautions and Tips:
- Use a sharp knife to peel and core the apples.
- Don't overcook the chutney, or it will become too mushy.
- Adjust the spices to your desired level of heat.
- The chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.
