Otherwise you may be all, “what the heck is chutney, anyway?” Who can blame you? It’s not like we’re eating chutney all day around here. But maybe we should be. Chutney is just a yummy condiment usually made with vinegar, fruits, and spices, of Indian origin. This particular version uses apples, onions, raisins, ginger, mustard, brown sugar, OJ, and some other bits and bobs. It’s one of those little complements that starts to remind me of Fall and mulled spices. Mmmm.
It pairs so well with proteins like pork and chicken, and can be used as a marinade, a sandwich spread, on burgers, paired with cream cheese, on a cheese plate (omg yum), and in my case, I spread it on some traditional English sausage rolls my mum made. I’m leaving it to you to decide with what to pair this.
Watch the amount of vinegar in this recipe. Don’t go over too much or you’ll overwhelm the other flavors. A little vinegar goes a long way. My first go around ended this way and all was sad with the world. But don’t worry, this version corrected that.
Let’s see how to make it:
- 1 Granny Smith apple, peeled, cored, and diced
- ½ cup chopped yellow onion
- 1 tablespoon minced fresh ginger
- ½ cup orange juice
- 1/3 cup water
- 3 tbsp apple cider vinegar
- 1/4 cup light brown sugar, lightly packed
- 1/4 cup granulated sugar substitute
- 1 teaspoon grainy mustard
- ½ teaspoon kosher salt
- ½ cup raisins
- Combine the apples, onion, ginger, water, vinegar, orange juice, brown sugar, mustard, and salt and in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to simmer and continue cooking, stirring occasionally, for about 1 hour.
- Take off the heat and mix in the raisins.
- Set aside to cool and store covered in the refrigerator for up to 2 weeks.
- Pair with your favorite savory dish such as pork chops, pork pies, or as a sandwich spread.