Spicy Apple Chutney
This stuff is yummy with cheese - try a crumbly aged cheddar. It’s also a nice partner for a pork roast.
1 T grape seed oil
1 lb. yellow onions, finely chopped
¼ - ½ tspn. red pepper flakes
2 tspns. brown mustard seeds
1 T. fresh ginger, grated
2 cloves garlic, minced
2 tspns. salt
1/2 cups water
3 lbs. apples, cored and roughly chopped
1 tspn. ground allspice
½ cup brown raisins
½ cup golden raisins
1T crystallized ginger, finely chopped (optional)
1 1/2 cups granulated sugar
1 1/2 cups cider vinegar
- Saute onions in grape seed oil in a large saucepan over medium heat until dark golden brown, about 20 minutes.
- Add pepper flakes, mustard seeds, ginger and garlic and sauté five minutes.
- Add salt, water, and apples. Sauté until apples begin to soften, about 10 minutes.
- Add remaining ingredients and bring to a boil. Reduce heat and simmer until mixture thickens, about 1 hour.
- Ladle into hot, sterilized jars. Process in a hot water bath for 10 minutes.
