Apple, Peach & Apricot Chutney

Name: Apple, Peach & Apricot Chutney (Sev, aroo, aur kubani ki chutney)
Yield: Makes about 750 ml/1¼ pints
Cuisine: Indian
Ingredients: 500 g/1 lb 2 oz sour cooking apples, peeled, cored and coarsely chopped; 110 g/4 oz dried apricots; 110 g/4 oz dried peaches, quartered; 50 g/1¾ oz sultanas; 2 teaspoons salt; ½–1 teaspoon Kashmiri chilli powder; 400 ml/14 fl oz white wine vinegar; 385 g/13½ oz caster sugar; 6 garlic cloves, peeled and finely grated; 2 x 2.5 cm/1 inch cubes of fresh ginger, peeled and finely grated

Sev, aroo, aur kubani ki chutney

Preparation info

Makes about
750 ml

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

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 1½ teaspoons of cayenne pepper. It may be served with all Indian meals as well as with gammon roasts, pork chops and ham.

Ingredients

500 g/1 lb 2 oz sour cooking apples, peeled, cored and coarsely chopped

Asia
India
Preserve
Vegan
Gluten-free

Method

Combine all the ingredients in a heavy stainless-steel or porcelain-lined pot and bring to the boil.
Reduce 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 reduce the heat slightly when the chutney thickens, as it could otherwise stick to the bottom