Apple Chutney

Apples are, of course, great raw, but they're equally good, if not better, cooked. This tart-sweet chutney, spiked with ginger, takes advantage of the fact, and ups the taste ante by using fragrant Fuji apples. This wonderful apple provides subtly sweet flavor; it also keeps its shape when cooked, so the finished chutney has body. (If you can't get Fujis, any non-mealy apple can be substituted.) Chutneys are great, versatile condiments to have on hand, and this is one of the best. Keep the chutney in the fridge. Its flavor will intensify with time.

Makes 4 cups

    4 cups Fuji or other non-mealy red apples (8 to 10 apples), peeled, cored, and cut into 1/4-inch dice
    Juice of 1 lemon
    1 tablespoon grapeseed or canola oil
    2 medium onions, cut into 1/4-inch dice
    2 tablespoons peeled and minced fresh ginger
    Kosher salt and freshly ground black pepper to taste
    1 cup rice wine vinegar
    1 cup apple juice
  1. In a large, non-reactive bowl, toss the apples with the lemon juice.

  2. Heat a large, non-reactive saucepan over medium heat. Add the oil and swirl to coat the pan. Add the onions and ginger and sauté until the onions are soft, 3 to 4 minutes.Add the apples and cook, stirring gently, for 3 minutes. Season with salt and pepper.

  3. Add the vinegar and apple juice and cook until the liquid is reduced by three quarters, about 30 minutes. Correct the seasoning and cool before ladling into a tightly sealed jar. Lasts 1 week, refrigerated.

This makes a terrific spread for a grilled ham and cheese sandwich. Purée the chutney in a blender or food processor and use it as a dip for pork or duck satays.

Make a superior mince pie by filling a prebaked 10-inch pie shell (purchased is fine) with a mixture of 1 1/2 cups diced cooked pork and 2 cups of the chutney. Bake until the filling is heated through, 30 to 40 minutes.


Popular Posts