Thursday, September 22, 2011

Hasselback Potatoes with Apple Chutney

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Apples. I know I have already posted a picture of the apple tree from our garden. But just in case, here is a reminder:
Hasselback Potatoes with Apple Chutney
Yup. A different one.
In fact, there are THREE apple trees back there taunting me with their heavily loaded branches. They know exactly that I should spent my time on something else than picking them all and I could swear there is a hushed giggle following each thud caused by another apple dropping down. You complained about a bad "apple year" last autumn? You want apples? We give you apples! Mean apple trees those are!

Actually, I should be happy about the plethora of tart, juicy fruits they are carrying this year. However, the only thing you cannot have too much of is money happiness, right?

Hasselback Potatoes with Apple Chutney

So, as I am trying to use (and/or give away) as many of them as possible, there are going to be lots of apple recipes showing up on here, as I have mentioned before. Don't say I did not warn you.

This combination has a bit of a fusion cuisine touch to it with the hasselback potatoes originating from Sweden and chutney being associated with India and Pakistan. Hasselback potatoes are less of a recipe than they are a way of preparation. Make thin cuts (about 3-4 mm) into a (preferably waxy and broad for better hold) potato without actually slicing through. I put a few pieces of onion into mine, salted and topped it with a dab of butter and paprika powder. They were then baked in the oven on 220°C (425°C) for about 40 minutes, with pepper added afterwards.

Hasselback Potatoes with Apple Chutney

The actual recipe is the chutney. I really like the combination of sweet, sour and savory. However, the recipe calls for a whopping 500g of sugar for 1kg apples! I sticked strictly to the recipe and found it to be overly sweet so I halved the amount the next time and it was just sweet enough this way. It works great with potatoes and pork like I served it. Chicken works just as well so does cheese or a fondue.

Hasselback Potatoes with Apple Chutney

Apple Chutney
The original can be found here (German).
Makes a lot! But you can store left-overs in jars.

  • 1kg (35.3 oz.) apples (preferably sour), peeled and cut in thin slices.
  • 250g (8.8 oz.) onions, finely chopped.
  • 1 clove of garlic (I used 3), finely chopped.
  • 375ml (12.7 fl. oz.) vinegar (while the original recipe suggests wine vinegar, I used cider vinegar)
  • 500g (17.6 oz.) sugar (I would suggest 250-300g)
  • 3 tbsp ground mustard seeds (I used freshly ground brown mustard seeds which are milder in taste)
  • 2 tbsp of freshly grated ginger
  • 1 ts cayenne pepper
  • 250g (8.8 oz.) raisins

  1. In a large pot, combine all ingredients but the raisins and let simmer for an hour, stirring it from time to time.
  2. Add raisins and let cook for another 15 minutes (I always add the raisins right away and never found anything to complain about this way.)

The chutney is done when it does not run off a spoon anymore.
You can store it in jars like jam if you want to right away, or heat up any left-overs and store those. Here is a great instruction on sterilizing jars. 


Hasselback Potatoes with Apple Chutney


  1. Well, if you have a problem of abundance of apples, I have a problem with quince. I just harvested two big baskets after giving away a big bag already! It looks like I will be looking at a lot jars of quince jam this year!

  2. How do you get your potatoes to split so nicely? I tried making them once and not only were they a pain to slice through, it was so hard to insert anything in, even a very thin sliver of garlic without breaking the potato, and when baked they didn't fan out that nicely

  3. Your potatoes look perfect! I love hasselback - they always look really impressive. Love your additions! Sounds delicious

  4. You could always give me your extra apples? ;) haha....I wish I had an apple tree in my own backyard! We have to travel for about 1.5 hours to go to an apple picking orchard if we want fresh apples! (or any other fresh fruit for that matter...)

    I've never had apple chutney before, but it sounds quite it sort of like jam? Your hasselback potatoes are so photogenic too!!

  5. This looks fantastic, I love those potatoes too. Definitaely going to try this, I've never had apple chutney before. Wish I had apple trees, I have a whole side yard of orange trees. Have a great weekend.

  6. sound like a lot of great apple recipe coming up,that a good thing you can create many things from apple,the apple chutney look YummY.

  7. What a gorgeous pairing! The potatoes alone look gorgeous and making me wish for one now...beautiful flavors!

  8. Deeply sorry for the late response!

    Weng, I would happily swap! ;) I really love quince jam! They hardly grow here and jam is a little pricey. I've got that from my mother. I remember when we were on holiday in Italy when I was little, she always brought a few jars of quince jam and maroni spread (or jam? I recall it having a creamy texture) back home.

    Elsie, I really don't know! They just did by themselves. Maybe your cuts weren't deep enough? There is a little trick: Put two cheap, one-use chopsticks on the sides of your potato. This way, you get deep cuts without having to worry about cutting all the way through. I did not manage to get the onions between every single slice, neither, though.

    Von, anytime! If only oversea shipping wasn't that expensive ;) And I think it's even illegal to send food? lol
    1.5 HOURS? Wow, don't tell me you live somewhere in the outback, bushie! ;) This apple chutney is somewhat in-between a chunky applesauce and jam. It's sweet, savory and sour.

    Asian-spice mix, I hope I won't disappoint ;) I'm trying to make as many different kinds of apple recipes as possible.

    Magic of Spice, I am not too much of a potato lover, but THIS way really does it for me! The outside gets this lovely crunch and the inside stays creamy.

    Everybody, thank you for the comments!


  9. What a beautiful dish (and oh my your photography!). I am a big potato lover and I'm really excited with this dish with apple chutney. I love the light from the window shine on the potatoes... so pretty. Potatoes tend to be chunky (ugly) shape sometimes but this is a beauty Tobias! Your photography definitely makes this recipe so special.

  10. I've been wanting to make hassleback potatoes for some time - they just look so pretty! Great recipe, can't wait to try.

  11. Mmm what a delicious recipe, this looks amazing! Love your photos as well :) Great blog you have here, so glad to be a new follower! xoxo

  12. Hi Tobias! First thing first.. I am in AWWWWWeeee with your photography. Told ya' you are good!! Care to give me some lessons? I love the depth, the contrast and your table plating skills to me is to PERFECTION.. Next, I would love to have some apple chutney and keep some too.. *hint, hint* Have them with pork chops.. yumm and your hassleback potatoes.. Yummmm again ;P.. hugs, Jo

  13. Wow, it would be nice to have some chutney! Email me your postal address so we start that swapping. :-)

  14. These sound delicious! We just came across your blog, so much yummy stuff here!


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