RECIPE: APPLE AND ONION CHUTNEY

This sweet and spicy chutney is perfect with aged cheese, served alongside grilled pork chops or scooped up with papadums

APPLE AND ONION CHUTNEY RECIPE
Photo By: Jeffrey Bosdet.

Ingredients:

• 1 large onion, finely chopped
• 2 to 3 garlic cloves, minced
• 1 thumb-sized piece of fresh ginger, peeled and minced
• 1/4 tsp mustard seed
• 1/2 tsp each: coriander seed, cumin seed, ground dried chilies
• 2 large Granny Smith apples and 2 large Gala apples (about 2 to 2 1/2 pounds in total), peeled, cored and diced
• 1/4 cup water or apple juice
• 4 Tbsp brown sugar
• 1 Tbsp honey
• 1/2 cup cider vinegar
• Salt and pepper

In a non-reactive saucepan, combine the onion, garlic, ginger, spices, apples and water. Stir over medium-high heat for 10 minutes, until mixture comes to a boil, then reduce heat to low. Partially cover the pan and cook for 30 to 40 minutes.

Stir in the sugar, honey and vinegar, bring back to a simmer and continue to cook, stirring occasionally, for another 30 to 40 minutes. The mixture should be golden and jammy. Use a potato masher to break it down a bit for a smoother texture. Season to taste with salt and pepper.

Fill 250 ml jars with hot chutney, leaving 1/4-inch headspace, and process in boiling water for 10 minutes. Makes about 3 1/2 cups.