Apple Tomato Raisin Chutney

By Aparna

This Apple-Tomato- Raisin Chutney is a nice combination of sweet, sour and spicy and a great way to preserve some of those tomatoes and apples.
It may be served with crackers or on toast.
This chutney would be best refrigerated once it has been made as it contains very little oil and doesn't have any vinegar in it.

Ingredients

• Ingredients:
• 21/2 cups chopped tomato
• 2 big apples (peeled, cored, quartered and sliced)
• 3/4 cup golden raisins
• 2 big onions, grated
• 2 tbsp finely chopped ginger
• juice of 1 lemon
• 3/4 cup powdered jaggery (or brown sugar)
• 2 tbsp red chilli flakes
• 1 tsp cinnamon powder
• 3 cloves
• salt to taste
• 11/2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp aniseed

Preparation

Step 1

Method:


Add the lemon juice to the apples and keep aside.
I ran the chopped tomatoes a couple of time in my mixer/ blender so that my tomatoes were partially liquidized partially chunky. Put the raisins in a small bowl and pour just enough water so they’re immersed. Keep aside for about 10 minutes.

Put the soaked raisins, apples, tomatoes, powdered jaggery, chilli flakes, cinnamon, cloves and salt in a microwave safe bowl.
Dry roast the cumin seeds and aniseed and pound them to a coarse powder. Add this to the bowl.

In the same pan, heat the oil. Add the mustard seeds and when they splutter add the ginger and grated onions. Sauté till the onions become soft and golden. Add this to the bowl.

Mix everything well and microwave the mixture at 100% for about 20 to 25 minutes, stirring after every 10 minutes till the chutney is quite thick.
Cool and bottle. This quantity gave me enough to a fill a large jam jar.