Happy Monday all! Hope you are enjoying this fabulous Columbus Day Weekend!
I work at a bank during the day (daywalker) so all federal holidays are off! WOO!
For this meatless Monday I am sharing my Apple Chutney recipe. This recipe is very clove forward and is perfect to smother over pork chops or simply enjoy with some crackers.
Chutney is a sauce or relish, primarily of East Indian origin and can be made with tart or sour ingredients like apples, herbs and other fruits. Chutneys are usually thick and have some type of vinegar base. Usually the ingredients are all mixed together and then simmered over along period of time.
According to Wise Geek, “chutney was imported from India to Western Europe in the 17th century. European reproductions of this condiment were often called “mangoed” fruits and vegetables, as one of the most common fruits used in the making of sweet chutney is the mango.
Like jams and jellies, chutney can be chunky or smooth. In India, spicy varieties are usually served with curry and often with cold meats and vegetables. Sweet chutney is a pleasant addition to bread or crackers and cheese, and can serve as a snack or small meal.
Some of the more popular ingredients for this condiment, in addition to mangoes, are limes, apples, peaches, plums, apricots, tomatoes, lemons and even coconuts. Additional spices may include cloves, garlic, cilantro, mustard, cinnamon, ginger, cayenne pepper, jalapenos, tamarind and mint. Chutney is so diverse that it can be made with only a few of these ingredients or several, to make a variety of flavors and styles.
Chutney is usually eaten fresh in its native India, but as it has been westernized, like many things, it is mass-produced and can be bought in nearly any supermarket in the western world. In the United States and Britain, offering chutney as a condiment is becoming nearly as popular as jam, relish and even ketchup. It can be served at a formal dinner as a condiment for a fancy meal, or at a casual picnic with tortilla chips or crackers. Whatever the occasion, it provides a tasty, sweet and sour treat that is sure to please.”
Chutney can keep for several weeks in the fridge; serve it warm or hot.
It’s really quite simple, just gather some of your favorite fruit and spices, mix together, then BOOM chutney!
For my recipe I used some freshly picked Golden Dels and Empires, mixed in a onion, some ginger, OJ, apple cider vinegar and a few other favorite delights. I put whole cloves in this recipe, so If you aren’t a fan of this aromatic, dare I say brash cousin of ginger, thennnn, I would recommend either grinding it down, using less, or taking it out all together.
The process is quite simple and takes about 45 minutes. Serve it with any of the items that are mentioned above of get a little crazy; stuff it into a pie, or turkey!
- 6-7 apples, peeled, cored, and cut into small chunks
- 1 onion, small minced
- 1 cup fresh squeezed orange juice
- 2 tsp. chopped ginger
- ¾ cup apple cider vinegar
- 1 cup brown sugar
- 1 tsp. cloves
- 1 tbsp. minced garlic
- ¾ cup dried cherries
- ½ tsp. ground turmeric
- ½ tsp. ground cinnamon
- teaspoon ground cloves
- ¼ tsp. cayenne pepper
- ¼ tsp. ground cardamom
- salt, to taste
- Mix all the ingredients in a large pot. Bring to almost a boil and immediately turn the heat to a medium–low and partially cover, stirring occasionally.
- Cook chutney for 20 minutes, then remove the lid and continue to cook, stirring frequently.
- Cook the chutney until the apples start to become tender and break down.
- Full cooking time is around 45 minutes, depending on the texture of the apples.
- Remove from the heat and let cool.
- When at room temperature, put the chutney in jars and seal tightly.
- It will last for several weeks refrigerated. You can serve it at room temperature or chilled.
- For less of a "clovey" taste, use ground cloves or 1/2 a teaspoon.