Apple Ginger Chutney

Apple Ginger Chutney

Chutneys are a reduction of a fruit, vegetable, or herb with sugar and vinegar, and the result can be sweet or savory. This spicy apple chutney is a little of both. Chutneys pair nicely with savory dishes such as meats or sandwiches. It is also a wonderful accompaniment to a baked brie, a crusty slice of bread, or a charcuterie board. 

INGREDIENTS:

2 apples
2 Tbl orange juice
2 Tbls minced fresh ginger
1/4 cup minced white onion
2 Tbl olive oil
1 tsp kosher salt
1 tsp ground mustard
1 tsp cumin
1/2 tsp chile flakes
1/3 cup brown sugar
1/3 cup apple cider vinegar
1/3 cup golden raisins

INSTRUCTIONS:

1. Select an apple that maintains a bit of texture and gives you the flavor profile you are looking for in the final product. A sweeter apple will give you a sweeter final product. A tart apple, provides a tart flavor profile. 

2. Peel and dice the apples into ½-inch chunks.  Pour the orange juice over the apples and set aside. 

3. Peel and mince fresh ginger and the white onion.  

4. Use a heavy stock pot or Dutch oven over low heat. Add the olive oil, ginger, onion, salt, ground mustard, cumin, and chile flakes to the pot, and cook for 5 minutes, or until onions are translucent. 

5. Add the apples (and juices), brown sugar, and apple cider vinegar.  Cover and simmer over medium-low heat for 30 minutes.

6. Add the raisins and simmer uncovered for 15 minutes.  Stir frequently. Remove from heat when the mixture is thick and soft.  

7. Store in a glass jar in the refrigerator for up to two weeks. Serve at room temperature or warm.