Condiment Week! ~ Apple Chutney

by on October 2, 2009

Apple Chutney

Me: By the way, apple chutney contains 10 cloves of garlic…

Husband: <grumble, grumble, zzzzzzzzzzzzzzzzzzz…>

Something about the architecture of our house seems to drive kitchen aromas straight upstairs to the bedrooms to linger for many hours after the meal is over. My husband is always a bit curious to see what I’m concocting on the stove to get a heads up on what his nose will be falling asleep to later in the evening. Last night’s Apple Chutney definitely sent him to dreamland with a high degree of pungency. But in a good way!

Sweet heat is what this third and final Condiment Week recipe brings. Tart Granny Smith apples are slowly simmered in a sugar-vinegar solution along with the aforementioned 10 cloves of garlic, fresh ginger, red chili flakes, golden raisins and mustard seeds. The flavor is incredibly robust – and just begs to be nestled inside grilled cheddar cheese panini. I’m also thinking pork tenderloin or turkey breast would love a little kick from these apples with attitude.

I hope Condiment Week – featuring Roasted Garlic & Onion Jam, Lemon Aioli and today’s Apple Chutney – has inspired you to dress up your panini and other sandwiches with some fun homemade spreads. We’ll be back to grilling next week!

Apple Chutney

Apple Chutney
From Epicurious

Makes 3 cups

INGREDIENTS:

2 cups apple cider vinegar
2 cups sugar

1 1/2 pounds tart green apples (such as Granny Smith), peeled, cored, chopped into 1/2-inch pieces
3 tablespoons fresh lemon juice
10 large garlic cloves
1 2-ounce piece fresh ginger, peeled, coarsely chopped
1 1/2 teaspoons salt
1 teaspoon dried crushed red pepper
1 1/2 cups (packed) golden raisins
2 tablespoons yellow mustard seeds

DIRECTIONS:

Bring vinegar and sugar to boil in heavy large nonaluminum saucepan, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat.

Toss apples and lemon juice in large bowl. Combine garlic, ginger, salt and red pepper in processor; blend until finely chopped. Add apple and garlic mixtures, raisins and mustard seeds to vinegar. Simmer until apples are tender and chutney thickens, stirring occasionally, about 45 minutes. Place in bowl. Cool. Cover; chill. (Can be made 1 week ahead. Keep chilled.)

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{ 6 comments… read them below or add one }

1 grace October 3, 2009 at 5:26 am

this is definitely my favorite of your condiments. the tart apples, chewy raisins, awesome spices, and glorious garlic would combine to form an incredible spread!
.-= grace´s last blog ..oreo shmoreo =-.

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2 Christie's Corner October 3, 2009 at 5:36 am

Despite living in the heart of apple country, I have never made apple chutney. This looks lovely. If I ever get my tomatoes finished, I’ll have to give apple chutney a try.
.-= Christie’s Corner´s last blog ..Christie’s Corner gets a make-over =-.

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3 Kevin October 3, 2009 at 11:32 am

That looks so good! It would go well in a gooey grilled cheese sandwich.

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4 Lydia (The Perfect Pantry) October 3, 2009 at 2:26 pm

Condiment Week has been such fun! I especially love the onion jam, which is something I haven’t made before. It’s a great match with cheese, and the combination always reminds me of some of my favorite English pub meals.
.-= Lydia (The Perfect Pantry)´s last blog ..Other People’s Pantries #88 =-.

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5 Brenda T. (Meal Planning Magic) October 4, 2009 at 10:34 am

So, I’ve always thought making a chutney seemed difficult. But this looks so yummy and really not that tough I will adding it to my menu soon! I’m thinking this would go great with a roasted turkey and sharp cheese (gruyere, smoked provolone, etc.) combo. Can’t wait to try out all the condiment offerings from this week actually. Thanks!
.-= Brenda T. (Meal Planning Magic)´s last blog ..October is National Eat Better, Eat Together Month! =-.

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6 kellypea October 5, 2009 at 6:13 am

Our house does the same thing if I forget to turn our vent on high. Nothing like smelling bacon when you’re ready for bed : / That chutney sounds so good it has my taste buds working. I’m thinking it would be great on a toasted bagel with cream cheese about now!
.-= kellypea´s last blog ..Vols-au-vent: Spiced Poached Pears with Hazelnut Sabayon =-.

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