Most Indian dishes are accompanied by chutneys and pickles of some sort. Some are made fresh on the day and some last longer. However, a lot of the fruit based ones tend to have too much sugar and is not suitable for diabetics. I made this apple chutney using a basic chutney recipe but substituted the sugar for splenda. The apple chutney has a hot and spicy with a hint of sweet and sour taste – similar to mango chutney.
Ingredients for about 1 small Jam jar
1 large Bramley apple (when grated – I got 2and a half cups of grated apple)
4 and a half heaped tablespoons of any sugar subsitute ( I used Splenda which is a sugar substitute suitable for diabetics)
half teaspoon salt
1 teaspoon turmeric
half teaspoons chilly powder (you can use more if you like hot food)
1 teaspoon cumin seeds
2 teaspoons of ground cinnamon
3-4 cinnamon sticks
1 dried red chili
1 tablespoon sunflower oil
1. Wash and grate the Bramley apple
2. Add the sugar and turmeric to the apple and mix well.
3. Add the Splenda or any sweetener to the grated apples. (If you wish to use sugar – you can add 3-4 tablespoons of sugar)
4. Cook the mixture for 5-6 minutes on a medium heat – until the apple softens.
5. Add the cinnamon to the apples and stir. Cook the apples until there is no moisture and the apples are cooked.
6. Note: When using a sugar substitute, the mixture doesn’t get as runny as when you use sugar.
7. In a small saucepan – prepare the tempering by heating the oil.
8. Add the cumin seeds, red chili, cinnamon sticks and cloves to the oil.
9. Once the cloves pop and the cumin browns, add the tempering to the apple chutney and stir.
10. Allow the mixture to cook for 2 minutes and allow it to cool until ready to be stored in a bottle. This should keep fine for a couple of weeks if kept in the fridge.
11. This chutney is a perfect condiment to serve with an Indian thali or with puris and theplas. I even use the chutney in my sandwiches.