Inspired by: Bramley apple chutney
- Vata seasonOct – Dec in the north
Apple–Ginger Chutney
- Serves
- 20
- Portion
- 1 tbsp
- Time
- 50 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (20 servings) | Café batch ×5 |
|---|---|---|---|---|
| Apple | 4, diced | 600 g | 3000 g | |
| Raisins (kishmish) | ½ cup | 80 g | 400 g | |
| Ginger, fresh | 1½ tbsp | 20 g | 100 g | |
| Apple-cider or rice vinegar | ⅓ cup apple-cider | 80 ml | 400 ml | |
| Jaggery (gur) | ½ cup | 100 g | 500 g | |
| Cinnamon | ½ tsp | 1 g | 5 g | |
| Clove | 2 | 0.3 g | 1.5 g | |
| Mustard seeds | ½ tsp | 2 g | 10 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Combine all ingredients; simmer 40 minutes until thick and glossy.
Step 2: Pot into sterilised jars; keeps 1 month refrigerated.
Nutrition
Per serving, estimated
Low salt · 0.2 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOnion→Toginger
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