1jalapeño pepper minceddiscard ribs and seeds unless you want it to be spicy
2tspgrated ginger
4cupsdiced applestart ones are the best
1/2cupapple cider vinegar
1tbsplemon juice
2tablespoonssugar
1/2tspcinnamon
1/4tspwhole-grain Dijon mustard
1/2tspmustard seeds black
1/2tspyellow mustard seed
1/4tspKosher salt
1handfullchopped dates or raisins
Instructions
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.