It’s apple season, and the trees are heavily ladened this year. There are so many things you can do with apples: cobblers, crumbles, pies, cider and sauce. Fermented chutney is another delicious way to preserve some of autumn’s bounty.

This recipe is for my favourite chutney. I usually make it in large quantities and freeze it so that I can enjoy it throughout the year. It is packed with warm, rich spices and just a hint of sweetness. It is the perfect accompaniment for a samosa or pakora. We also enjoy it with cheese and pain de campagne.

Since it is cooked into a sauce, it is not possible to keep it submerged below a brine. So it is important to keep everything VERY sanitary, and I would recommend using a fido, or airlock to keep the oxygen out while fermenting.

Cooked Apple Chutney

This recipe is for my favourite chutney. I usually make it in large quantities and freeze it so that I can enjoy it throughout the year.

Author: Emillie
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 1 pint jar 1x
Category: Condiment
Method: Fermented
Cuisine: Indian

Scale

Ingredients

3 large apples, peeled, cored and diced
4 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
3 curry leaves
2 tsp grated ginger root
1/2 tsp asafoetida
1 tsp cardamom powder
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp cayenne (optional)
1 tsp salt
1/4 cup honey (or sugar)
1 tbsp cultured whey (kefir, yogurt)

Instructions

Heat oil in a sauce pan and toast mustard seeds. Then add the other seeds. When they begin to brown add the curry leaves and ginger.
Add apples with the powdered spices and some water (to cover). Simmer until the mixture has thickened.
Stir in salt and sweetener.
Put into a sterile jar, and cool to room temperature.
Stir in culture, and allow to ferment in a cool location until bubbly (about 3 days).
Store in the refrigerator, or freeze.

Notes

Don’t let the giant list of spices in this recipe scare you. Feel free to omit any that you don’t happen to have in your kitchen, it will still taste delicious.
Curry leaves are not the same as curry powder, so do not use curry powder as a substitute.
Indian spices are often toasted until they pop. If you are worried about burning them, simply cook until you can start to smell them.

Keywords: refined sugar free, vegan, gluten free, fermented