On fruit day last week we made an apple chutney. I was skeptical at best. It sounded weird to me. Cooked apples with onion, vinegar, raisins and mustard? I am not a big pickle fan nor do I like most of the chutneys you get when you have Indian food. When I went to Mumbai last year for work, I had a chutney so hot it brought tears to my eyes. They said to eat it in really small amounts with your other food. No kidding.
If you don't know what a chuntey is, here is a good reference. It is essentially a condiment, typical found in Southeast Asia. There are many variations and cooking techniques. Some are finely chopped, some are course, some are dry, others quite moist. They can be made with any variety of vegetables or fruit, involve an acidic component, and can be sweet or hot. You can make your own of course, but you can also easily buy it. The Trader Joe's Mango Chutney is the only one I have tried. It is delicious. I mix it in cream cheese with some curry powder to eat with vegetables on a sandwich.
We made our own in school. It is really easy. It takes about 10 minutes to chop and prepare your ingredients, and then it cooks for 30 to 40 minutes, until is is all cooked down into a delicious, thick relish. It would be excellent as a side to pork chops or pork tenderloin/roast if you are a meat eater. I think it would be really good on crackers with a little cream cheese as an appetizer. We just had it plain on crackers. It would also be good with Thanksgiving dinner. For a nice vegetarian meal it would bpair well with rice and beans, or cooked greens which always benefit from a little something sweet. I will definitely make this again, and perhaps even can some for use throughout the winter. I hope you'll try it.
Prep Time: 10 minutes
Cook Time: 30 - 40 minutes
Keywords: appetizer gluten-free nut-free vegan vegetarian apples Thanksgiving Indian fall winter
Ingredients (3 cups)
- 2 large tart apples (e.g. Granny Smith), cored and chopped
- 1 red onion, finely minced
- 3/4 cup apple cider vinegar
- 3/4 cup brown sugar, or coconut palm sugar
- 1/2 cup raisins
- 3 Tbsp fresh ginger, minced
- 1/4 tsp mustard powder
- 1/2 tsp salt
Mix all the ingredients in a large saucepan, stirring to combine them fully. Over high heat, bring the mixture to a boil, stirring intermittently. Reduce heat to medium, and continue cooking at a slow boil for 30 to 40 minutes. Stir occasionally. If it is cooking too fast reduce the heat. A lower heat just means it will take longer. It will become thick, the ingredients will meld together, and the color will darken. Cool. Serve as a condiment. Store in the refrigerator.