Apple-Onion Chutney
This recipe for apple-onion chutney makes a lovely accompaniment on a charcuterie board. If you don't have a surplus of apples and onions, the recipe can easily be halved or quartered.
Ingredients
- 3 pounds fallen cooking apples, peeled, cored, and sliced
- 1 onion, peeled and chopped
- Four (14-ounce) cans chopped tomatoes
- 1 1/3 cups golden raisins
- 3 cups granulated sugar
- 2 teaspoons curry powder
- 2 teaspoons ground ginger
- 1 heaping teaspoon salt
- 2 cups malt vinegar
- 3 large, relatively mild red chili peppers, seeded and chopped (optional; use only if you wish to make a fiesty windfall chutney)
Instructions
- Place all the ingredients in a very large pan or in 2 slightly smaller pots. Cook over medium heat, stirring occasionally, until the mixture thickens and starts to become sticky, about 2 hours. As the mixture cooks, the liquid will rise to the surface, with the chutney thickening at the bottom of the pan, so continue to stir every so often. (One word of warning: Be careful when stirring the hot chutney—it may be just trembling on the surface, but it can erupt like a volcano when you dig deeper. I find turning off the heat briefly helps . . . as does wearing an apron and standing at a distance!) The chutney is done when the liquid has reduced to the point that it feels and looks less like a sauce and more like, well, a chutney.
- Ladle or pour the hot chutney into warm sterilized jars and seal according to manufacturer’s directions.
- The chutney can be eaten as soon as it is cool—unlike other chutneys, which need to be left to mature.
Nutrition
Serving: 1serving | Calories: 42kcal | Carbohydrates: 11g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 29mg | Fiber: 1g | Sugar: 9g