Apple Chutney

Gluten-free | Refined sugar-free | Grain-free | Dairy-free | Vegan friendly

Makes approx. 300 g (10.5 oz)

Why it’s delicious

There is something magical about a chutney's ability to balance and provide depth of flavour to another dish. It can cut the richness of a pork roast, cool the fire of a curry, excite sliced meat or add interest and intrigue to a salad or plate of vegetables. Whatever way you like to eat it, it's worth its weight in gold.

Helpful hints and tips 

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here. 

To help maintain a sweet taste without adding refined sugar, I also use my Zero as Sugar Pure Erythritol. You’ll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you would like to purchase my Zero as Sugar Pure Erythritol which’s 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.  

Ingredients 

• 500 g (1.1 lb) tart green apples, peeled, cored and diced small
• 1 medium onion, diced fine
• 125 ml ( 4.2 fl oz) unfiltered raw apple cider vinegar
• 1 tsp fennel seeds, dry toasted
• ½ tsp  ground cinnamon
• ½ tsp ground cloves
• ½ tsp coriander powder
• ½ tsp mineral salt
• 70 g (2.4 oz) Zero as Sugar Pure Erythritol
• 30 g (1 oz) Pure as Inulin Powder 

Method

1. Place all the ingredients except the inulin powder into a heavy based pot and stir well to combine.
2. Bring to the boil, and then reduce down to a simmer and allow the mixture to cook for 1 hour until the apples are soft, darkened in colour and syrupy. 
3. Remove the pot from the heat and stir in the inulin powder. Allow the mixture to cool slightly and then pack into a clean jar or container. 
4. Store the chutney in the fridge for up to 2 weeks, ensuring every time you dip into the jar you use a clean spoon to prevent the chutney from being contaminated and turning sour.