RCI-SC.007.0143.001
Habanero Apple Chutney
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Roark Estate in Grand Prairie, Texas in 1984. The longer this sits the better.
Prep30 min
Cook45 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- ¼ pint
- 2 tablespoons
- of garlic peeled and finely chopped1 head
- white mustard seeds2 tablespoons
- fenugreek seeds soaked in hot water drained1 teaspoon
- ½ teaspoon
- 2 teaspoons
- 2 teaspoons
- 1 teaspoon
- 8 ounces
- cooking apples peeled and chopped small2 pounds
- habaneros finely chopped12 unit
- 4 ounces
- 1 tablespoon
Method
1
Peel, core, and chop the cooking apples into small, uniform pieces and finely chop the 12 habaneros, removing seeds if a milder heat is preferred.
2
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until shimmering.
3 minutes
3
Add the white mustard seeds and toast for about 1 minute until they begin to pop and release their aroma.
4
Stir in the finely chopped ginger, fenugreek seeds, and whole black peppercorns, cooking for about 2 minutes to bloom the spices.
5
Add the peeled and finely chopped garlic, ground cumin, chili powder, and turmeric, stirring constantly for 1 minute to prevent burning.
6
Pour in the cider vinegar and scrape up any browned bits from the bottom of the pot, then add the chopped apples and habaneros.
7
Stir in the sugar and salt until well combined, then bring the mixture to a gentle boil over medium-high heat.
5 minutes
8
Reduce heat to medium-low and simmer for 25-30 minutes, stirring occasionally, until the apples are completely broken down and the mixture has thickened to a jam-like consistency.
28 minutes
9
Test the chutney's consistency by placing a spoonful on a chilled plate; it should wrinkle slightly when pushed if done, or continue cooking if too loose.
10
Remove from heat and let the chutney cool slightly before serving warm, or transfer to sterilized jars for storage if desired.