Another tasty chutney, though this one has a bit of zip. Borrowed from, ‘Tart and Sweet’, by Kelly Geary and Jessie Knadler, the only thing I’d do differently would be to dice the apples a wee bit smaller. This was a great way for us to use up the apples from our tree – enjoy!
Apple and Raisin Chutney
3 lbs. apples, peeled, cored and chopped into a (slightly smaller than) 1/2-inch dice
3 T. fresh lemon juice
1 t. canola AND 1 large white onion, minced
2 T. EACH cumin AND kosher salt
1 T. EACH yellow mustard seeds AND chili flakes AND ground ginger
1 c. EACH brown sugar AND apple cider vinegar
1 c. raisins
kosher salt and freshly ground pepper
Mix the chopped apples and lemon juice together in a large bowl to keep the apples from turning brown, then combine the oil, onion, cumin, salt, mustard seeds, chili flakes and ginger in a large pot (I used my large skillet), and cook over low heat for several minutes until the onions have softened. Add in all of the apples and mix well.
Increase the heat to medium, add in the brown sugar and vinegar and cook for about 30 minutes while stirring regularly. Add in the raisins and continue to stir for another 15 minutes or so until the mix has a thick consistency, then season to taste with salt and pepper. Ladle into jars, leaving a 1/2-inch headspace, and process as you would – I didn’t need to because I gave a bunch away in regular containers. This is also supposed to be brilliant with Indian food.
- Category: Appetizers, Jams and Jellies, Sauces