Three Traditional Fall Apple Chutney Recipes (2024)

FAQs

Which vinegar is best 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.

Chutney can be eaten in a variety of ways. It is coming to eat it over the top of meat, like we are doing in this recipe. It is also common to eat it with cheese, as a glaze on meats, use it as a dip for crackers or vegetables, or as a spread on a burger or sandwich.

Western-style chutneys are usually fruit, vinegar, and sugar cooked down to a reduction, with added flavourings. These may include sugar, salt, garlic, tamarind, onion or ginger. Western-style chutneys originated from Anglo-Indians at the time of the British Raj.

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.

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

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.

Chutney vs Relish

Both condiments are made with chopped vegetables, vinegar, and added spices. Typically, chutney has a softer consistency and contains a variety of fruit pieces. Relish usually contains one type of vegetable and no fruit.

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.

Coriander chutney—common in Indian cuisine. Dahi chutney—strained yogurt mixed into a chutney of mint and onions, popular in South India. Eromba—common in Manipuri cuisine. Garlic chutney—prepared using fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers, prepared in both wet and dried forms.

What is the most common chutney? ›

Mango Chutney

This is one of the most popular chutneys worldwide, made from ripe mangoes, sugar, vinegar, spices, and sometimes ginger. It has a sweet and tangy flavor that complements many Indian dishes. Mango chutney is a tangy and sweet condiment made from ripe mangoes, vinegar, sugar, and a blend of spices.

(ˈtʃʌtni) noun. a sauce or relish of Asian origin, often compounded of both sweet and sour ingredients, as fruits and herbs, with spices and other seasoning. Also: chutnee.

It is essential that chutneys are allowed a long and slow cooking period in a pan that is not covered with a lid. This will allow your chutney to become rich and smooth. The Kilner® Preserving Pan is perfect for this.

Chutney is made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices. It's used to provide balance to an array of dishes, or highlight a specific flavor profile. Broadly, the word chutney is now applied to anything preserved in sugar and vinegar, regardless of its texture, ingredients, or consistency.

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!

Vinegary tartness is as important an ingredient to Indian cooking as chilli or spice. Nearly all genuine Indian cooks call for the addition of fruit vinegar to their recipes and a generous slosh of real Cider Vinegar will make all the difference to your efforts!

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

White Vinegar –

This one is most commonly found in Indian kitchens. This vinegar is made from grain-based ethanol or acetic acid, which is mixed with water to make it more soluble and suitable for cooking.