Tomato, Apple and Ginger chutney is a sweet, sour and spicy chutney that you can pair with dosas or rotis.
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Tomato, Apple and Ginger Chutney
Finding tomatoes, apples and ginger in the markets is easy in all seasons. So the next time you want to make a chutney that is unique, I think that this recipe should be your go to!
The recipe is simple, as it only involves grinding the ingredients together as the first step. It is followed by sauteing the puree until you get the desired consistency. That’s it!
Apples and tomatoes are water laden fruits, so when you grind, all the water becomes part of the chutney. I prefer my chutneys on the thicker side, so the cooking process takes 15-20 minutes.
How to make tomato apple and ginger chutney?
The first step is to cut the tomatoes into small chunks. You can peel, core, and dice the apples into small chunks next. Take a thumb sized piece of ginger and peel the skin.
You can then add all these ingredients along with 2 de-seeded dates and 2 pieces of cardamon to the mixer jar.
Grind into a smooth or chunky paste – it is up to, entirely!
Next, you can add the puree to a pan and allow the water to evaporate by slowly cooking it down. But the chutney should take anywhere between 10-20 minutes to cook, depending on your desired consistency.
This cooking process all removes the intense heat that you will taste because of directly grinding the ginger. Cooking it also removes the raw taste of tomatoes and also helps increase the sweetness of the apples.
Once the chutney is cooked, turn off the stove and wait for it to cool down.
Shelf Life
You can add the cooled chutney to a clean glass jar and refrigerate it. The chutney should be good for a week to 10 days, if properly refrigerated.
Tomato Apple and Ginger chutney – Serving Suggestions
Since the chutney has all the notes of sweet, sour and spicy, it will go well with rotis and dosas. This chutney will make a fantastic spread for sandwiches too.
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Recipe for Tomato Apple and Ginger Chutney
Tomato Apple and Ginger Chutney
Ingredients
- 2 Apples
- 1 Tomato
- 2 inch Ginger , size of your thumb
- 2 Dates deseeded
- 2 Cardamom
- Salt and Pepper to taste
Instructions
- Dice the tomatoes into small chunks. Peel the apples, remove the core, and dice them into small chunks.
- Peel the ginger and de-seed the dates.
- Add the diced tomatoes, apples, ginger and dates along with the cardamom to a mixer jar.
- Grind it into a smooth puree. You can keep it chunky if you prefer.
- Place a pan or saucepan on the stove on low to medium heat. Add the tomato, apple and ginger puree to the pan.
- Add in the salt and pepper and adjust it according to your taste.
- Cook the sauce until you get to your desired concentration. I like a thick jam like consistency, so it took 20 minutes of cook time.
- Once done, turn off the flame and allow it to cool. Transfer the chutney to a dry glass bottle.
- Serve the Tomato, apple and ginger chutney with dosa or roti.
If you are looking for more Chutney and Pickle Recipes, please click here.
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