If you are the type of person that enjoys a good sauce then you need to start adding chutneys to your dinner plans.
Todays chutney is made with spiced apples, but you can make chutneys with everything from tomatoes to mangos depending on what they will be paired with.
At its core, a chutney is just fruit or vegetables simmered until super tender in a mixture of vinegar, spices and usually something sweet, like sugar or honey. This not only creates the perfect condiment to compliment pork chops, barbecue chicken or curry, but it is also a delicious addition to a cheese board, crostinis or as a sandwich spread.
Let’s get started…
Chutneys are really easy to bring together. We are simply going to combine everything in a pot and simmer until tender and caramelized. So, being by gathering all of your ingredients.
You will need 3 medium peeled and diced apples (I used Honeycrisp, but any firm apple will work), 1/2 cup of finely diced yellow onion, 1 tablespoon of minced or pasted ginger, 1/2 cup of orange juice, 1/3 cup of apple cider vinegar, 1/4 cup of brown sugar, 1/2 teaspoon of salt, 1/2 teaspoon of ground mustard, 1/2 teaspoon of ground all spice and 1/4 teaspoon of cloves.
Combine everything in a pot and place over medium heat.
Bring the mixture to a simmer and cook for about 60 minutes, stirring occasionally to ensure nothing is sticking to the bottom of the pot.
Once the mixture is tender, fragrant and the liquids have been reduced and mostly absorbed, transfer your chutney into a bowl and let it cool.
Chutneys can be enjoyed anywhere from hot to chilled, so the timeline of making them is quite relaxed. They store well in an airtight container in your refrigerator, so they are a great condiment to make ahead.
This apple chutney is warmly spiced with just a hint of sweetness and a little tang from the vinegar and orange juice. It is the perfect accompaniment to pork chops and barbecue, but is also delicious over a burger or tucked inside a grilled cheese.
Enjoy!
Spiced Apple Chutney
Ingredients
- 3 medium apples, peeled and diced
- 1/2 cup of yellow onion, finely diced
- 1 tablespoon of ginger, minced or pasted
- 1/2 cup of orange juice
- 1/3 cup of apple cider vinegar
- 1/4 cup of brown sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground mustard
- 1/2 teaspoon of ground all spice
- 1/4 teaspoon of cloves
Instructions
- Combine everything in a saucepan and place over medium heat
- Bring to a simmer and cook for about 60 minutes, stirring occasionally
- Once most of the liquid has evaporated and the mixture is tender and very fragrant, transfer off of the heat and let cool
- Transfer fully cooled leftovers into an airy container and chill for up to 2 weeks
