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

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

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