Tips and Tricks
Apple selection: Slightly firm and tart apples (such as Fuji, Gala, or Granny Smith) are best for chutney. Do not use apples that are too ripe or rotten, otherwise the chutney will turn into pudding.
Importance of Vinegar: Vinegar not only gives a pleasant sourness to the chutney, but it also acts as a preservative, keeping the chutney from spoiling for a long time.
Cook on low flame: The real taste of chutney comes only when it is cooked slowly on low flame. Due to this, the apples melt completely and the flavor of the spices gets absorbed well.
Sugar instead of jaggery: If you do not have jaggery, you can also use equal amount of sugar. However, jaggery makes the chutney darker brown in color and tastes more traditional.
Storage: Always fill the chutney in clean and dry glass jars only after it has cooled completely. Do not use a wet spoon. When kept in the refrigerator, it remains fine for 1-2 months.
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