This is a recipe for people who: (a) have a couple of extra apples lying around, (b) are planning ahead for some homemade holiday/hostess gifts, and/or (c) want to up their leftover turkey sandwich game. Also see: goes well with cheeseboards and the ploughman’s lunch.
Personally, I wish I fit into categories (a) and (b) – apples don’t last long in this house, and planning ahead does not exist past our big move this month. (I know the future is out there, but my brain just can’t process much beyond the wall that is getting keys to our first home. Incidentally, everyone is super excited about the fact that I’m in charge of all the details and logistics for moving day.)
I guess I do fit into category (c), but in this case, I made this chutney because I live with a serious chutney eater, and we ran out.
I’m assuming that running out of chutney is not a problem most of you face, because most of you probably don’t eat that much chutney. But you should! And this post is my attempt to persuade you.
First, lets talk about trying something new. This is my starter chutney recipe, for those of you who haven’t made chutney before, aren’t sure if it’s your thing, and don’t want to invest time and ingredients in a big-batch recipe that might require canning or unusual tastes and ingredients. This recipe is a solid template, and it makes about 2 cups of chutney, so the commitment is not big. It goes in a jar or tupperware and in the fridge, just waiting for your holiday season. Come on. Give it a try! Your future self will thank you when you want a fancy cheese plate for holiday drinks, or you need to bring something cool to the Friendsgiving celebration. Also, I’m not kidding about the leftovers. Chutney is a good thing to have around.
Also, for the bold of heart, feel free to add things and play around. This version is a template. You may want more vinegar, depending on the tartness of your apples. Add more spice: a pinch of chili flakes, some turmeric, some allspice? All good ideas. Different dried fruits? Interesting. Play around. The stakes are low, and experiments are fun and rewarding. And if they don’t work out? You are a couple of apples down and nobody has to know.
Finally, the whole shebang takes less than an hour. It requires no fancy equipment, and if it’s not clear from the above, I definitely think you both can and should make this soon.
- 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
- 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.