Saffron Apple Chutney Recipe
Category: Sauces and Condiments
Serving Size: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Renette Apples | 1 kg |
| Celery | 260 g |
| Brown Sugar | 120 g |
| Apple Cider Vinegar | 130 g |
| Saffron Stigmas | 10 |
| Water | 30 g |
| Fine Salt | 10 g |
| Black Pepper | To taste |
Instructions:
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Prepare the Jars: Begin by sanitizing your jars and lids as per the instructions provided at the bottom of the recipe. This step is crucial for ensuring your chutney is properly stored.
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Prepare the Celery: Clean the celery by peeling it and cutting it into large pieces.
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Prepare the Apples: Wash, dry, and cut the apples in half. Remove the core, and without peeling them, slice into wedges and then cut them into large chunks.
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Cook the Chutney: In a large pot, add the chopped apples, celery, and brown sugar. Bring the mixture to a boil, stirring occasionally.
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Season the Chutney: Once the mixture begins to boil, add a generous amount of grated black pepper and the fine salt. Reduce the heat to low and let the chutney simmer for at least 30 minutes, stirring frequently to prevent sticking.
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Infuse the Saffron: While the chutney cooks, place the saffron stigmas in a bowl and cover them with cold water. Let the saffron infuse as the chutney simmers.
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Finish Cooking: Once the chutney has cooked down and the flavors have melded together, add the saffron along with the infused water. Stir everything together and cook for another 2–3 minutes on low heat to allow the saffron to infuse fully.
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Cool and Store: Turn off the heat and allow the chutney to cool. Once cooled, your saffron apple chutney is ready to be stored in the sanitized jars.
Storage Tip:
Ensure that the chutney is sealed in airtight jars and stored in a cool, dry place. This chutney can be kept for several weeks, adding a flavorful touch to your meals.
Enjoy the aromatic, sweet-tangy flavor of this saffron apple chutney, perfect as a condiment or paired with your favorite dishes!
