| Prep: 15 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 177 | 0.3g | 0.1g | 44.2g |
| sugars | fibre | protein | salt |
| 38.2g | 2.1g | 0.9g | 0.2g |
If you’re in the mood for a sweet, tangy, and slightly spicy kick to your next meal, you have to try the exquisite Rambutan Chutney. Just like CookingLight’s Chayote Pineapple Chutney, it’s got an irresistible, complex blend of flavors that really set your taste buds alight. Rooted in my Gujarati origins but embracing my West Coast upbringing, this chutney is the perfect amalgamation of my Indian-American heritage in a jar!
Getting Personal with Chutney
While creating my Rambutan Chutney, I’ve always thought of my sons. They love the tanginess from the apples, the slight hint of spice from the chili flakes, and the refreshing zest from the oranges. It’s one of those recipes that’s loved by everyone in the family, even my husband Faisal who is quite the picky eater! What I particularly love about this chutney recipe is its ability to connect with my roots while also incorporating the freshest fruits of the West Coast.
Health Benefits in Each Savory Spoonful
Not only does this chutney taste great, but it’s also packed with some seriously beneficial nutrients. The star ingredient, rambutan, is rich in Vitamin C, which is essential for boosting the immune system. It also contains good amounts of fiber and water that may aid digestion. Another standout ingredient in this recipe is the apple, which is a nutritious fruit known for its fiber content and antioxidants. Plus, the added ginger and garlic can boost digestion and have anti-inflammatory properties. More details on rambutan benefits can be discovered at StyleCraze.com
Whether you serve this chutney alongside your favorite Indian dishes like puris or naan, or use it as a glaze on salmon or grilled chicken, it’s sure to be a hit. The nuanced flavors of this chutney also pair well with robust cheeses if you’re seeking to level up your cheese board.
Cooking certainly bridges cultures, and this Rambutan Chutney is a testament to the wonderful fusion of East and West, bringing together the best of both my worlds. I hope you’re as excited about trying this recipe as I am about sharing it. Happy cooking!
What You’ll Need
- 2 cups of peeled and seeded Rambutan
- 1 large apple, diced into small pieces
- 1 large onion, finely chopped
- 1 cup of granulated sugar
- 1 cup of white vinegar
- 1 cinnamon stick
- 1 teaspoon of ground ginger
- 1/2 teaspoon of dried chilli flakes
- 1/2 teaspoon of salt
- 2 cloves of garlic, minced
- 1 teaspoon of freshly grated orange zest
Method
Step One
Start by peeling and removing the seeds from your Rambutan. You need 2 cups of Rambutan for this recipe.
Step Two
Dice your apple into small pieces and finely chop your large onion. Then, mince your garlic until you have 2 cloves ready.
Step Three
Combine all your ingredients, including the 2 cups of Rambutan, diced apple, chopped onion, minced garlic, 1 cup of granulated sugar, 1 cup of white vinegar, 1 cinnamon stick, 1 teaspoon of ground ginger, 1/2 teaspoon of dried chilli flakes, 1/2 teaspoon of salt, and 1 teaspoon of freshly grated orange zest, in a large saucepan.
Step Four
Place your saucepan over a medium heat and stir the ingredients until the sugar dissolves. Once the sugar has dissolved, reduce the heat to low and let the mixture simmer.
Step Five
Continue to cook your mixture for about 1-2 hours or until it thickens. Remember to stir your mixture regularly to prevent it from sticking to the bottom of your saucepan.
Step Six
Once your chutney has thickened, remove it from the heat and let it cool. Once your chutney is cool enough, transfer it into jars and store them in the refrigerator. Enjoy your homemade Rambutan Chutney!
