Apple Raisin Chutney Recipe (2024)

FAQs

What do you eat apple chutney with? ›

Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews.

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.

Hot chutneys pair well with creamy curries like korma or pasanda, or provide a boost to plain rice. Fruity chutneys pair well with hot curries, like madras or vindaloo. A zesty lime pickle or a spicy brinjal (eggplant) pickle makes a great start to an Indian meal served with poppadoms or naan bread.

Chutney is a spicy-sweet-sour condiment made with fresh and dried fruit, sugar, vinegar and chiles. Try the combination of nectarines and dried cherries or blueberries and dried apricots or cherries and golden raisins.

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.

Over this period the flavour of the chutney mellows and becomes less acidic or "vinegary". The Christmas Chutney should be ready to eat after a month and once opened the jar should be kept in the fridge and used within one month.

(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.

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.

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.

Chutney Jars with Lids

Each lids can be heat-sealed onto your chutney jar, to ensure that your new chutney is well preserved and will keep for months. Ideally placed for bulk chutney making, our Preserving Jars can be purchased in 750ml or 1050ml sizes.

Do you eat chutney hot or cold? ›

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.

This vibrant green sauce is often served with chaat or Indian street foods and is delicious in samosas. All four of Sukhi's samosa recipes call for cilantro chutney, adding moisture, spice, and flavor to every bite.

Sugar, Water, Vinegar, Reconstituted Peaches (14%) and Apricots (2%) (Fruit contains Preservative Sulphur Dioxide), Modified Maize Starch (E1422), Salt, Colour (E150D), Chillies.

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.

Chutneys are ideal to be used alongside curry dishes. Fruit and onion based chutneys add amazing flavours to Indian dishes, especially to the side of a fiery Mandra Curry! There's nothing nicer than indulging in some cheese and biscuits with a spoonful of chutney to dip them into.

Whether in sandwiches, an ingredient in cooking, even on a pizza; the flavours of cheese balances so well when perfectly partnered. There is no better pairing in our view than cheese and crackers with chutney (and relish too of course).