Apple Onion Chutney

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Apple Onion Chutney is a very easy to make jam. It tastes delicious at breakfast. Some call it a dip and some a spread but this chutney can serve either purpose. It is so easy to make and if you love apples, onions and chutneys, you’ll love this recipe.

Have you ever eaten Indian food? I’m sure you have. No, not food from India. I mean actual Indian food! (I sound like Gordon Ramsay for a second there.) It’s really delicious. Health benefits of onion can fight cancer and heart disease as well as prevent asthma, arthritis and stimulate the immune system.

Apple Onion Chutney

This classic meal combination of cheese and apple chutney is delicious. Chutney balances off the richness of the cheese by cutting through it, whether it’s in a sandwich or served with biscuits and crackers.

It only takes an afternoon to prepare enough of this apple and onion chutney to last the entire year, which is my go-to condiment on a cheese sandwich. It goes nicely with meats like ham or pork as well as cheese, which is no surprise given how well-matched Apple is with cheese.

Keeping Apple Chutney Fresh

Chutneys use sugar and vinegar in combination to preserve their ingredients for years.

Sugar takes moisture out of the apples and onions as well as mixing with the pectin from the apples to give the chutney a beautiful texture. Vinegar lowers the pH of the chutney, which preserves it.

You’ll be happy to know, though, that once you have created this apple chutney, you may start eating it within a week or two. People claim that the longer you leave a jar of chutney to mature, the better it tastes. However, it keeps for a year if left unopened, allowing you to create a big quantity and eat it all year.

Make Apple and Onion Chutney

This chutney requires cooking the apples. Also if you don’t have access to an apple tree, you can still create this apple chutney because Bramleys are a widely available kind that are even sold in supermarkets. Apples that have been cooked retain their structure better, giving the finished chutney more texture and bite. It is recommended to avoid using apples when making the chutney because they have a tendency to turn into a mush when heated. Cooking apples are strong in pectin, which gives the finished chutney a harder, rather than loose, texture, and they are also tangy or even sour, which adds tanginess to the chutney.

Windfall apples are suitable for this chutney, but before using them, be sure to cut away any bruised or damaged apple sections.

Your apples must be washed, peeled, and cored in order to prepare them for the chutney.

requisites for making apple and onion chutney

To make any chutney, you don’t need much, but you do need a few tools to make the cooking and canning processes more easier. First, something I would unquestionably advise:

A preserving pan is very useful and may also be used for jams and jellies, which are different types of preserves. This apple chutney recipe only yields two large jars or three to four smaller jars, but the apples and onion take up a lot of room before they are sweated down. In addition to being wide, preserving pans may hold a lot of ingredients. Additionally, because it is broad, water may evaporate much more quickly, causing the chutney to cook much more quickly than in a conventional pan. If you occasionally make preserves, a preserving pan is undoubtedly a tool worth owning.

You must package your apple chutney in jars. It only need a few plain jars with screw-on lids.

For handling hot jars once they have been sanitized and for filling them with the hot apple chutney, jar tongs and a jar funnel work well.

Apple & Onion Chutney Recipe – Makes 2 Large Jars

  • 1.2kg / 21/2 lb Cooking Apples (such as Bramley)
  • 500g / 1lb Onions
  • 1 Lemon
  • 200g / 7oz Raisons
  • 2 Cloves Garlic
  • 500ml / 17 fl oz Cider Vinegar (5% acidity)
  • 400g Dark Brown Sugar
  • 1 tbsp Salt
  • 1 tsp Turmeric
  • 1 tsp Cinnamon
  • 1 tsp Ginger

1. To begin prepare the apples by coring them, peeling and roughly chopping them into small 1cm sized cubes. Add these to a preserving pan with the roughly chopped onions, raisins and vinegar. Slice the lemons in half lengthways and slice very finely into semi circles.

2. Bring the ingredients in the preserving pan to a boil and simmer for around 20 minutes, the apples should soften but not completely lose their shape.

How To Make Apple Chutney

3. After 20 minutes add the sugar and stir thoroughly to dissolve. Continue simmering for a further 35 – 45 minutes until most of the liquid has evaporated. The apple chutney should be fairly thick at this point, if it is still water continue simmering.

4. After the 35 – 45 minutes, when the chutney has thickened remove from the heat and stir in the salt and the spices.

5. Package the apple chutney in still hot sterilised jars as soon as the chutney has come off the heat. Everything should be hot at this point to ensure a good seal.

The apple and onion chutney is best stored for a week or two for the flavours to mellow and combine and can be stored for months in a cupboard before being used should you wish.

APPLE ONION CHUTNEY

A savory-sweet spread for bread or topping for Indian dishes

INGREDIENTS:

  • 2 pounds apples (about 4 large), cored and chopped (no need to peel)
  • 1 large onion, chopped
  • 1⁄2 cup dried fruit (raisins, currants, cranberries, etc.)
  • 3⁄4 cup apple cider vinegar
  • 3⁄4 cup sugar
  • grated zest and juice of 1 medium orange
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger (or fresh grated ginger)
  • 1 teaspoon salt
  • 1⁄2 teaspoon ground allspice
  • 1⁄2 teaspoon ground cinnamon

Optional

  • 1 medium fresh jalapeno, minced
  • pinch cayenne pepper

INGREDIENTS:

  • 2 pounds apples (about 4 large), cored and chopped (no need to peel)
  • 1 large onion, chopped
  • 1⁄2 cup dried fruit (raisins, currants, cranberries, etc.)
  • 3⁄4 cup apple cider vinegar
  • 3⁄4 cup sugar
  • grated zest and juice of 1 medium orange
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger (or fresh grated ginger)
  • 1 teaspoon salt
  • 1⁄2 teaspoon ground allspice
  • 1⁄2 teaspoon ground cinnamon
  • Optional
  • 1 medium fresh jalapeno, minced
  • pinch cayenne pepper

DIRECTIONS:

  • Over medium-high heat, combine all the ingredients in a medium pot.
  • When the mixture is boiling under cover, reduce the heat so that it is only barely simmering.
  • Cook for approximately an hour, stirring regularly, or until the liquid is extremely thick and the apples are soft.
  • At room temperature or heated, serve.

Store leftover chutney in an airtight container in the refrigerator for up to a week.

Tip: .To shorten the cooking time, soften the apples in a small amount of water in the microwave on high for about 5 minutes. Continue with the recipe, but instead of an hour, you will only need to cook it for 20 to 30 minutes.

What are the ingredients needed to make this apple chutney?

This apple chutney recipe is an easy one. Start off by gathering your ingredients such as:

  1. apples
  2. red wine vinegar
  3. honey (or maple syrup)
  4. yellow onion
  5. garlic
  6. ginger
  7. lemon
  8. chili flakes
  9. coriander, and
  10. salt & pepper

Vinegar is a crucial ingredient in this chutney since its acidity efficiently stops unwelcome microorganisms in their tracks. Add a pinch (and no more than a pinch/1/8 tsp) of baking soda to lessen the vinegar’s flavor.

The vinegar is countered by the honey or maple syrup, which also functions as a preservative.

I adore adding onions, ginger, and garlic to my chutneys since they give the flavors such a great diversity and depth. Additionally, the coriander merely harmonizes the flavors. No matter how little of each ingredient there is in this apple chutney, they all contribute to its deliciousness.

How to make this easy apple chutney?

Peel and chop the apples, onions, garlic, and ginger after gathering all the ingredients. In a heavy-bottomed pan, combine all the ingredients with the exception of the chili flakes, salt, and pepper. For about 15 minutes, place the pan over low heat and let the contents dance and jam together. The mixture needs to be stirred often during this time.

After the apple chutney has finished cooking, all that is left to do is take the pan from the heat, stir in the chili flakes, and season to taste with salt and pepper.

Since there were large apple bits in the pan, I mashed them down with a fork to make the chutney less lumpy. You may either consume this chutney right away or store it in an airtight jar to consume later.

We love this apple chutney as it is:
✔ so tasty
✔ so easy
✔ refined sugar free
✔ so versatile

What to eat with this chutney?

This apple chutney is equally as good as a dip for everything from air-fried salmon balls to chicken fingers, just as this mango chutney. It is a wonderful complement to roast chicken or pig. And it goes perfectly with cheese and crackers.

Health Benefits of Onions

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  • Vitamin C10%
  • Iron0%
  • Vitamin B60%
  • Magnesium0%
  • Calcium2%
  • Vitamin D0%
  • Cobalamin0%
  • Vitamin A0%

Onions belong to the genus Allium and are closely related to garlic, shallots, and leeks. Most people consume roughly 20 pounds of this pungent vegetable per year, eating them raw, cooked, pickled, or powdered. There are many varieties of onions to choose from, including yellow, red, white, purple, Spanish, and Vidalia onions. 

Health Benefits

As a good source of vitamins, minerals, and fiber, onions are also recognized to provide a number of health advantages, including:

Lower Cancer Risk

Many varieties of onions are rich in compounds that aid in the fight against cancer. One of the most abundant food sources of a substance known as quercetin, which is believed to prevent the activity or production of substances thought to cause cancer, is onions. A lower chance of getting lung cancer has been linked to a diet high in quercetin.

Lower Chance of Stroke and Heart Disease

Organic sulfur compounds are found in onions. These substances are to blame for onions’ acrid, overpowering flavor and odor. Your risk of heart disease and stroke is decreased because organic sulfur compounds help lower the level of cholesterol in your body and may also assist dissolve blood clots. To acquire the most sulfur compounds from onions, consume them raw as opposed to cooked.

Diabetes management

Onions are a beneficial vegetable choice for people with diabetes since they include the antioxidant quercetin as well as organic sulfur compounds that are known to boost the synthesis of insulin.

Lower Chance of Alzheimer’s

Onions are particularly rich in flavonoids, which are plant compounds. According to one study, those who eat a long-term diet rich in flavonoids have a lower risk of developing Alzheimer’s disease.

Nutrition

Nutrients Per Serving

A ½ -cup serving of chopped, raw white onion contains:

  • Calories: 32
  • Carbohydrates: 7 grams
  • Protein: 1 grams
  • Fat: 0 grams
  • Fiber: 1 grams
  • Sugar: 3 grams

Onions are also a good source of:

  • Vitamin C
  • Vitamin B6
  • Potassium
  • Manganese
  • Copper

Things to Watch Out For

Your body odor may be the only drawback to eating onions that you will likely notice. The sulfur compounds in onions that are broken down by your body may react with sweat on your skin to produce what is typically thought of as an offensive body odor.

Onions may worsen gas and bloating in people with irritable bowel syndrome. If so, limiting their usage is advised.

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