Onion-apple Chutney

I’m working on a couple of new recipes that I think would be good with chutney, and I thought it would be fun to make my own chutney first. This is a variation on the Caramelized Onion Chutney here. This is my first attempt at making preserves. The recipe suggested waiting 4 to 6 weeks before opening the first jar, but I only waited 5 days.Onion-apple Chutney

1 tablespoon oil
1 extra-large red onion, cut into slivers
1 extra-large apple, peeled, cored and finely diced
1/4 cup golden raisins
2 cloves garlic, minced
3/4 cup brown sugar
3/4 cup balsamic vinegar
1 bayleaf
1-1/2 teaspoons garam masala
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Heat oil in a large pot. Cook onions over medium heat until tender, then turn down heat to low. Cook onions until soft, about 10 minutes.

Add remaining ingredients, bring to a boil and reduce to a simmer. Cook for 1 to 1-1/2 hours until onion and apple have become very soft and vinegar is absorbed.

Pack into sterilized jars. (Note: I used instructions from eHow to sterilize my jars, which I won’t paraphrase here, as I don’t want to omit something and poison you if you make this.)

Makes 2 cups.

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3 Responses

  1. I love garam masala! I will have to give this a try!

  2. Wow, that looks so good. I always think about making chutney but I’ve never tried it.

  3. Used your recipe for a variation of a giant batch today. Very timely, since onions, giant garlic, and apples were all on their last legs, plus I had leftover vinegar from a pickled beet recipe. Whew! Thankee kindly, m’am!

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