OK, so it has a high sugar content, but it is all natural, fat-free and goes amazingly well with the Chickpea Chana Dal recipe I posted the other day. In fact, it goes well with loads of things, especially curries. It’s a Madhur Jaffrey recipe (note the high volume of garlic!).
Apple, peach and apricot chutney (Sev, aroo, aur kubani ki chutney)
This superb fruity sweet-and-sour chutney has the thick consistency of a preserve and may be bottled and kept for long periods. Those who like their chutney very hot can add up to 1.5 teaspoons of cayenne pepper. It may be served with all Indian meals as well as with gammon roasts, pork chops, and ham.
Preparation time: 15 minutes, plus cooling
Cooking time: 30 minutes
Makes about 750 ml (1.25 pints)
500 g (1.25 lb) cooking apples, peeled, cored and coarsely chopped
100 g (4 oz) dried peaches, quartered (if I can’t find dried peaches, I use dried mango or some other fruit)
100 g (4 oz) dried apricots (I cut these into quarters, and the peaches into about sixths as I prefer the pieces smaller)
50 g (2 oz) dried sultanas
6 garlic cloves, peeled and mashed to a pulp
2 x 2.5 cm (1 inch) cubes of fresh ginger, peeled and finely grated
400 ml (14 fl oz) white wine vinegar
400 g (14 oz) caster sugar
2 teaspoons salt (I use low-sodium salt to make this healthier)
0.5 teaspoon cayenne pepper (see note above – I usually add around a teaspoon)
- Combine all the ingredients in a heavy stainless steel or porcelain-lined pan and bring them to a boil. Turn the heat to medium-low and cook, keeping up a fairly vigorous simmer, for about 30 minutes or until you have a thick, jam-like consistency. Stir frequently and turn down the heat slightly when the chutney thickens as it could stick to the bottom of the pan.
- Let the chutney cool. It will thicken more as it cools. Pour into a clean jar and cover with a non-metallic lid. Store in a cool place or keep in the refrigerator.