Apple Chutney Recipe (With Whole Spices) | Cook Click N Devour!!! (2024)

FAQs

What is chutney made of? ›

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.

It is served with everything from basmati rice to breads like naan or dosa to curry dishes. Elsewhere in the world, you may see a variety of chutney paired with dishes, like onion chutney with roasted meats or a fruity apple chutney with buttery, creamy cheese like brie or goat cheese.

Homemade green chutney is also great in a grilled cheese, a bombay sandwich (one of my favorite sandwiches), on potatoes, scrambled eggs, hashbrowns, etc. 1) Make the green chutney by tossing everything into a blender or food processor and pureeing.

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.

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.

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.

Typically, you would serve chutney when it has been set to room temperature, this is where the condiment is the best performing. We now know that chutney does work well with hot food, but pairing it with cold food can satisfy pretty much anyone.

It can be eaten with the khichuri (a rice and lentil dish), like achaar (a pickle), it can also be eaten as a stand-alone part of the meal, towards the end.

This chutney is quick to make, can be eaten immediately and will keep for up to a month in the fridge, so it could be made a couple of weeks before Christmas.

What is chutney best with? ›

Tart, zesty chutneys pair well with creamy cheeses. Apple chutneys are ideal with ham, and dark, plummy chutneys are perfect with strong cheddar, or rich meats like duck. You might even find an onion chutney, which can go with just about anything.

Your green chutney may taste bitter for a few reasons. One is using herbs that are not fresh. Fresh herbs should be crisp and green. Wilted and discolored herbs can make your chutney bitter.

The texture of this condiment is what primarily distinguishes it from a sauce. Because it is made from slow-cooking fruits and vegetables, chutney often has a chunky yet spreadable consistency and is created similarly to jam. Sauce, on the other hand, is typically much thinner.

As we have mentioned before, chutney is rich in vitamins and fibres. But these beneficial needs also assist in your digestive system. Chutneys that are made from coriander are rich in vitamins and nutrients that help ease bloating and discomfort and help boost someone's appetite.

Both a jam and a chutney will contain sugar, although a jam would be much sweeter, with the chutney having a more acidic, tangy flavour from the addition of vinegar. To preserve a chutney a combination of vinegar and sugar are used, whilst in a jam it is the sugar alone which acts as the preserving agent.