Apple Chutney

Apple chutney is a very versatile condiment of Indian origin, but in an Italian twist, we might see this dish as a sort of ‘sweet mustard’, which pairs well with aged cheeses or cold meats. Here is the recipe:

Ingredients

• 500 g of apples (preferably tart, like Granny Smith)
• 1 large onion
• 100 g of brown sugar
• 150 ml of apple cider vinegar or white wine vinegar
• 1 piece of fresh ginger (about 2 cm)
• 1 clove of garlic
• 1 teaspoon mustard seeds
• 1 pinch of cayenne pepper (optional, for a spicier version)
• 1 pinch of salt
• 1 cinnamon stick or a pinch of ground cinnamon
• 3 cloves
• A handful of raisins (optional)

Preparation

1. Peel and cut the apples into cubes. Place them aside in a bowl with some lemon juice to prevent them from turning brown.
2. Finely chop the onion and sauté it in a pan with a bit of oil until it becomes translucent.
3. Add the grated ginger and garlic, the mustard seeds, the cayenne pepper, and the other spices (cinnamon and cloves).
4. After a few minutes, add the apples, sugar, vinegar, and salt.
5. Let it simmer over low heat for about 1 hour, stirring occasionally, until the mixture thickens and the apples become soft.
6. At the end of the cooking time, if desired, you can add the raisins.
7. Remove from heat, discard the cinnamon and cloves if used whole, and let cool.
8. Transfer the chutney to sterilized jars and seal tightly.

This chutney keeps well in the refrigerator for several weeks.

Curiosity

Apple chutney can be used in various ways: besides being an excellent accompaniment for cheeses and meats, it can be used to add a flavor touch to a sandwich or as an ingredient in a vinaigrette for salads. Its ability to pair with both sweet and savory flavors makes it incredibly versatile in the kitchen.