Spicy Apple Chutney

Spicy Apple Chutney

This is a delicious spicy apple chutney that I created upon my return from the United Kingdom when I discovered that chutney is not easy to find in the Midwest. I soon realized that if I wanted a ploughman’s platter or sandwich which I had come to love so much I would have to make the chutney myself. For this chutney, I have included some Indian flavors that the British are so found of and which I adore.

Spicy apple chutney stores nicely for several weeks in a glass jar

Gather the ingredients before you start the cooking process

Spicy Apple Chutney

Ingredients:

2 large Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes

1 tablespoon lemon juice

2 teaspoons vegetable oil

1/3 cup yellow onion, minced

1 teaspoon sea salt

1 teaspoon yellow mustard seed

1 teaspoon ground turmeric

1 teaspoon ground ginger powder

1/2 teaspoon red chile flakes

1/4 teaspoon ground cinnamon

1/3 cup packed dark brown sugar

1/3 cup apple cider vinegar (quality is important here), plus 3 tablespoons to be added at the end

1/3 cup cranberries or raisins

Method:

1. Toss the apples with the lemon juice to add extra tartness and keep the apples from turning brown.

2. In a medium saucepan over medium low heat, warm the 2 teaspoons of oil then add the onion, cumin, salt, mustard seed, turmeric, ginger, red chile flakes, and cinnamon. Sauté until the onions are translucent, stirring occasionally, about 7 minutes.

This is what the onions should look like after about 7 minutes, note that they are not browned. We are just looking for the onions to become slightly tender and the spice profile to develop.

3. Stir in the apples, brown sugar, and vinegar, raise the heat to bring the mixture to a boil. Reduce heat to a simmer and cover for 30 minutes.

This is how the chutney will look while you are simmering it

4. Add the cranberries or raisins and 2-3 extra tablespoons of apple cider vinegar: simmer uncovered, stirring frequently, until the mixture is thick, this will take anywhere from 5 to 15 minutes. Season to taste with salt and pepper.

Completed chutney with cranberries added

5. Spoon into a glass jar or other storage container and allow to cool until no longer steaming. Cover and refrigerate for up to 2 weeks.

Yield: 2 cups

This Spicy Apple Chutney is great on a ploughman’s sandwich which is made with a hearty bread (we like oatmeal bread), an aged cheese, butter, lettuce, and a tangy chutney.

This ploughman’s sandwich will make you feel like you are back in the United Kingdom

We hope that you enjoy our take on a spicy and tangy chutney and that it makes your ploughman’s sandwich remind you of your journeys in the United Kingdom.

3 thoughts on “Spicy Apple Chutney

  1. Pingback: Avoiding Post-Vacation Blues « Meanderings Abound

  2. Pingback: Hot Plum Chutney | Bedford Burrow

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