Apples left over from a good crop this year from our trees. As much jelly and juice as I could handle making, apple crumble too. Maybe apple chutney?
Lots of recipes on line. But most called for raisins, which I did not have and don’t actually like in chutney. One, however, fit the bill: Instant Pot Indian Apple Chutney at myheartbeets.
So Google told me an Instant Pot is a fancy pressure cooker that does everything except eat the food it cooks. Not having one, I improvised – with one ordinary cooking pot. I don’t know how mine compares to that made in an Instant Pot, but I like it. Delicious, easy to make and versatile.
Instant Pot Indian Apple Chutney (adapted)
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp fenugreek seeds (didn’t have them, so omitted)
- 1/2 tsp mustard seeds
- 10 curry leaves (I used 1 dried bay leaf)
- 1 tsp lemon juice (my addition)
- 4 red apples (approx. 1½ lbs) cored and quartered
- 1 tsp turmeric
- 1/2 tsp ginger powder (I used 1 tsp minced fresh ginger root)
- 1/2 tsp salt
- 1/4-1/2 tsp cayenne, adjust to taste
- 1/4 cup apple cider vinegar
add later:
- 1/4 cup sugar
- 1-2 tsp Kashmiri chili or paprika (for colour), optional
How I made it
1. Core and cut up apples. Sprinkle them with lemon juice to keep them from browning. (Also, in looking for substitutions for curry leaves, I read that they are kind of citrusy. So lemon juice would not hurt.)
My apples were small so I just quartered them. If I were using large apples, using my method, I’d chop the quarters again. The way, the peel in the chutney would not be overly large.
2. Put oil in a medium size saucepan and allow it a minute to heat up. Then add the cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, curry leaves to the pot.
3. Once the cumin seeds begin to brown, add the apples and remaining spices (turmeric, ginger, salt, cayenne).
Give everything a good mix, then add the apple cider vinegar.
4. Cook for 15 minutes at medium high heat.
5. Mix well and mash up apple pieces. My apples pretty much did this themselves, so I just stirred it a bit. If need be, purée with an immersion blender, or pour in a blender and purée, then pour back in the pot.
6. Add sugar, cook over medium low heat, stirring occasionally, until thickened. I only cooked it maybe another 5 minutes.
7. Stir in Kashmiri chili or paprika, if you wish, and cook another minute or two. I used 1½ tsp paprika.
Store in an airtight container in the fridge for up to a week or in the freezer for up to a month. I got a 16 ounce container full (about 475 ml).
Ready to use, or can it
I think this would can nicely – although it really is so quick to make that you could just make a container full as you need to. However, jars of it would make a lovely gift – and make you look like a really good cook.
So far, we have tried it on cheese and ham sandwiches – wonderful! My husband also used it as the sauce in a stir fry. Sliced beef, cauliflower, red pepper and sliced cooked potato. 3 tablespoons of chutney and ¼ cup water added. Heated through, and served on rice. A bit of spicy heat in it, but delicate and light. Perfect.
