Ethné’s all-time favourite chutney! It goes well with roasted meats and charcuteries, as well as curries. The quantities of spices used vary, so feel free to adjust the measurements suggested to your taste; Garam Masala for fragrance, pepper for heat, sugar, vinegar and most importantly, remember to salt generously.
Wash the apples well. No need to peel them. Grate on the large side of the grater. Remove the hearts and seeds.
Place the 6 cups of grated apples in a large pan with the currants, brown sugar, vinegar, salt and ½ cup water.
Start cooking on low heat, stirring regularly.
Heat a small pan on medium. Place the dry ginger, Garam Masala, cumin, pepper and grill until the spices become fragrant and toasted (1-2 minutes). Grind the hot spices in a mortar or an electric grinder. Add the ground spices to the pan.
Grill the mustard seeds until they darken and begin to sizzle. Pour the whole, hot seeds into the pan.
Mix well and let simmer on low-medium heat, stirring regularly until the chutney begins to thicken (approximately 1 hour). Reduce the heat to low and mix regularly to avoid sticking to the bottom of the pan.
Taste and correct the chutney, which should have attained a salt-sweet-acid-hot-aromatic balance that pleases you.
Continue cooking until only a small quantity of thick liquid remains at the bottom of the pan.
Using a spoon, put the still hot chutney into sterilized jars. This chutney keeps well for several months.
* Or other raisins, but reduce the amount of sugar, as currants contain less sugar.
** Or 1 Tbsp fresh ginger, do not toast however.