Yield: about 1 pint
This has a sweet-tart flavor somewhat similar to tamarind chutney. If you’ve made Hibiscus Tea Concentrate or Hibiscus Pops, save the strained blossoms and use them here—there’s plenty of flavor left!
- 1 1/2 teaspoons mustard seed Add to list
- 1/2 teaspoon cumin seed Add to list
- 1 1/2 cups apple butter Add to list
- 1/4 to 1/2 teaspoon red chili flakes Add to list
- 3 tablespoons finely chopped hibiscus flowers, soaked in 1/2 cup water for 30 minutes and strained Add to list
- 1/2 cup finely chopped red onion Add to list
- 1/4 cup sugar Add to list
- 1/4 cup apple cider vinegar Add to list
- Salt, to taste Add to list
Toast mustard and cumin seed in a skillet set over medium heat. Swirl the pan gently as the spices toast, and cook until just fragrant, 1 to 2 minutes. Let cool, then grind with a mortar and pestle or spice grinder.
Combine all the ingredients (including toasted, ground spices) in a small saucepan. Simmer over low heat, stirring occasionally, for about 40 minutes, to allow the flavors to meld and for the harshness of the vinegar to dissipate. Adjust salt, sugar and red chili flakes to taste, and let cool to room temperature.
Blend in a blender until completely cool, then pour into a container with an air-tight lid. It can be kept, refrigerated, for several weeks.
This chutney is great with pappadams or as an accompaniment to your favorite Indian dish.
Each serving: 45 cal, 0g fat, (0 sat), 0 chol, 115mg sodium, 11g carb, 0g fiber, 9g sugar, 0g protein
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