In 2018, we planted a little apple tree in a sunny SE corner of our yard. These days, it has grown to important size and yields a lot more lovely eating apples than we can possibly eat. So after having given bags to all our friends and neighbors, and eaten apples everyday for a month, it seemed like a good idea to use the remaining box for chutney.
This recipe is based on Indian chutneys that I have enjoyed and copied. It is more in the savory-spice direction than the hot-spicy, so it makes a great accompaniment to grilled or roasted pork or even with broiled fish.
- 4# apples, peeled, cored and chopped in 1/2″ dice
- 1 cup chopped red or yellow onion
- 4 cloves garlic, peeled and chopped
- 4 T fresh ginger, peeled and chopped
- 2 bay leaves
- 4 T vegetable oil
- 1 cinnamon stick
- 1 star anise
- 20 cloves, ground
- 4 tsp fennel seeds
- 4 tsp ground cumin
- 1 T nigella seeds
- 1/4 tsp red chili flakes
- 1/2 tsp sea salt
- 1 cup brown sugar
- 2 cups apple cider vinegar
This chutney will last for weeks in the refrigerator, or can be sealed in mason jars like jam for use all winter.