A simple apple chutney recipe for small-batch and first time chutney makers.
Ingredients
1 small onion, finely diced
4 medium apples - peeled, cored, and diced (3 diced fine, 1 diced medium)
¼ cup apple cider vinegar
⅛ cup turbinado or brown sugar
grated peel of 2 tangerines of 1 small orange
1 teaspoon ground ginger
½ teaspoon cinnamon
a scant teaspoon mustard seeds
½ cup raisins
Instructions
Add everything to a pot and bring to a simmer. Reduce the heat to low, cover the pot, and cook for about 40 minutes, stirring occasionally.
After 40 mins, uncover the pot and mash/stir the mixture with a wooden spoon until you get your desired consistency. I didn't need to reduce any liquid, but you may, depending on your apples. I like my chutney to be chunky but still spreadable, so I mashed some of the apples until things came together. See photos for an idea of what the stages look like.
Cool the chutney and put in a jar, then store in the fridge. Recipes often say you can keep fridge chutney for 2 weeks, and I'm saying the same here to be safe, but I usually keep a jar for 6 months or more with no problems.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/spiced-apple-and-onion-chutney/