Chutney is on of those additions to a meal that can be whatever you want it to be. Light and fruity, spicy, hot, cold, sweet, tart – anything goes. Most chutney recipes can be altered to suit the occasion (like most salsas). And it is not just for lamb — goes with chicken, fish, and pork too.
Ingredients
- 1 c chopped yellow onion
- 2 Tab minced or grated fresh ginger (or powdered is ok)
- 1 c freshly squeezed orange juice (4 oranges)
- ¾ c apple cider vinegar (we use only ¼ c to make more of an apple compote.)
- 1 c light brown sugar, lightly packed
- 1 tsp whole mustard seeds
- ¼ tsp crushed red pepper flakes
- 1½ teaspoons kosher salt
——– - 6 Granny Smith apples, peeled, cored, and ½-inch-diced (equals about 9 cups)
- ¾ c raisins
- ¾ c dried apricots, diced
Directions
- Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan.
- Add the apples, adding them as you chop to keep them from turning brown.
- Bring to a boil over medium-high heat, stirring occasionally.
- Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated.
- Stir in the raisins, apricots.
- Serve warm, at room temperature, or cold.
Serves: Makes 5 cups
Source: Make It Ahead, Ina Garten
