Three Traditional Fall Apple Chutney Recipes (2024)

FAQs

What is the best vinegar to use for chutney? ›

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

It will keep for up to 6 months if store in a cool, dry place away from direct sunlight.

Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews.

Ginger also works very well. Cooks tip 2: I used cider vinegar in this Apple chutney recipe, but it is fine to use malt vinegar or wine vinegar. They will all produce slightly different flavours and it just a matter of personal preference and what you happen to already have in your cupboard.

Brown malt vinegars are tasty and flavoursome but like red onions, they too will add colour so it's possible a white wine vinegar or cider vinegar is better to use as an all-rounder. As with the previous ingredients, the whiter the sugar you use, the less impact it will have on the finished product.

Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place. As it is only 2 weeks, the chutney will still be on the sharp side but this should soften by Christmas or early January.

If it has a discolored surface or appears to have mold growing, it should not be consumed. Additionally, a sudden or strong off smell is a sure sign that chutney has spoiled. Lastly, if you see leaks or bloating in the can or jar, this usually indicates a bacterial infection and should be discarded immediately.

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

What do Indians eat with chutney? ›

This vibrant green sauce is often served with chaat or Indian street foods and is delicious in samosas. All four of Sukhi's samosa recipes call for cilantro chutney, adding moisture, spice, and flavor to every bite.

How to freeze sliced apples. When sliced, apples can be used for pastry fillings, smoothies, apple sauce, chutney and more. Prep them as you would for snacking – wash the apple, peel it (if you prefer), core then chop. When an apple is exposed to the air, it oxidises, turning an unattractive brown colour.

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

Spices, too, can be switched, as can the vinegar – a cider vinegar would complement an all-apple chutney beautifully. But stick to the given weights and method.

Malt vinegar substitute: Apple cider vinegar or lemon juice are your best options for malt vinegar substitutes.

White vinegar - this kind of vinegar comes from grain-based ethanol or acetic acid, which is diluted with water. It has a strong flavour and is a popular part of Indian cuisine. White vinegar also makes a great all-purpose cleaner!

A famous vinegar which is widely used in India to make pickles, white vinegar is commonly found in our kitchens. It is a colourless and clear liquid which gives the perfect tangy flavour to pickles and also preserves them for long.