What could be more Autumnal than cooking with apples? As so many of my students know I love cooking, I often receive lots of apples when October arrives, and this spiced apple chutney recipe is where some of the first batch were thrown straight in to!
Chutneys traditionally contain herbs and spices that increase agni (the digestive fire) whilst aiding in smooth digestion too. Lots of chutneys also contain high amounts of refined sugar too however, so having a refined sugar free recipe on hand is a great way to make your own healthy chutney. Have a go at the recipe below (you could also use pears or any other windfall fruit), and let me know how you get on!
INGREDIENTS
(makes 1 large kilner jar or 4 jam jars)
- 4-5 large apples
- 1 red onion, chopped
- 1 thumb sized piece of ginger, grated
- 1 tsp each of cumin, coriander, fennel mustard and fenugreek seeds
- 1 tsp cinnamon
- 1 tbsp ghee or your choice of oil
- 1 handful of dates (stoned and chopped)
- 1/4 cup apple cider vinegar with the mother – this adds beneficial cultures and helps it ferment
- Water
METHOD
- Heat the oil and spices in a large pan until they become fragrant
- Add the onion and cook for a few minutes until soft
- Add the apple and ginger and stir well
- Cook for 5 minutes to slightly soften
- Add the dates, and enough water to cover 3/4 of the mixture
- Simmer on a low heat for 15-20 minutes
- Remove once the apples are soft and slightly mushy
- Transfer to your jar(s) and leave to cool
- If you want to make the chutney sweeter, add 1 tbsp of honey here
- Once cooled, add the apple cider vinegar and pop in the fridge
- Consume within 1 month or freeze for 3 months
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