Spiced Apple Chutney
The Episode
Ingredients
- 6 ounces brown sugar
- 1 yellow onion, peeled and small dice
- 4 ounces raisins
- 2 ounces walnuts, chopped and toasted
- 1/4 cup apple cider vinegar
- 1/2 ounce fresh ginger, peeled and grated
- 1/2 to 1 ounce Bird's Eye chili
- Zest and juice of 1 lemon
- 4 garlic cloves, peeled and finely minced
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1.5 pounds Washington Granny Smith apples, peeled, cored and cut in medium dice
- 1/2 pound Washington Granny Smith apples, peeled, cored and cut in very small dice
Directions
- In a sauce pan combine all ingredients but the apples. Bring to a boil and then simmer for 15 minutes on low heat.
- While reducing, prepare the apples. 1.5 lbs cut in medium dices and half a pound in small dices (you can place these in cold water with a little bit of lemon juice in order for them not to oxidize).
- Add the medium diced apple and continue to simmer on low heat for 25 minutes or until the apples are very soft.
- Then add the small diced apples and cook for only 5 minutes (this will add a texture to the chutney). If you do not like it, cook all the apples at once and cut them all medium dice.
- Make sure the the juice is reduced enough and thickened.
- Cool off, place in a jar, and refrigerate.
- Serve as directed.
