Apple chutney is a delicious home-made condiment that goes really well with cheese plates, crackers, or served over any meat. Tart apples are the best for making this chutney, it’s sweet and sour at the same time. I didn’t have jalapenos at home though so I improvised.
- 2 tsp olive oil
- 1 cup chopped red onion
- 1 jalapeño pepper minced discard ribs and seeds unless you want it to be spicy
- 2 tsp grated ginger
- 4 cups diced apples tart ones are the best
- 1/2 cup apple cider vinegar
- 1 tbsp lemon juice
- 2 tablespoons sugar
- 1/2 tsp cinnamon
- 1/4 tsp whole-grain Dijon mustard
- 1/2 tsp mustard seeds black
- 1/2 tsp yellow mustard seed
- 1/4 tsp Kosher salt
- 1 handfull chopped dates or raisins
- Heat oil in a medium sauce pot. Add red onion and sauté about 3 minutes until translucent. Add jalapeño and ginger and sauté 1 minute.
- Add remaining ingredients and bring to a boil. Lower heat and simmer 20 minutes, stirring occasionally, until most of the liquid has evaporated and the chutney has thickened. Remove from heat and let cool.
- Store in a glass mason jar or airtight container in the refrigerator up to 3 weeks. Can be served warm or cold.
Recipe adapted from Jessica Levinson