Apple Chutney
Equal parts sweet and tangy, serve as an accompaniment to your charcuterie board to pair with aged Cheddar; with crackers and goat or cream cheese for easy entertaining; or as a condiment on a slider roll with pork tenderloin, ham or turkey.
Servings: 2 pints
Ingredients
- 3 tart cooking apples peeled, cored and diced (I used Granny Smith)
- 1/2 cup chopped white onion
- 1 tablespoon minced ginger root
- 1/2 cup orange juice
- 1/3 cup apple cider vinegar
- 1 tablespoon grainy mustard I used a generous tablespoon
- 1/4 teaspoon hot pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 cup raisins or currants I used currants
Instructions
- Combine all ingredients except the raisins or currants in a heavy saucepan. Bring to boil, stirring constantly, then reduce to simmer and stir occasionally until most of the liquid has evaporated; about 45 minutes.
- Remove from heat and add raisins/currants.
- Store in the refrigerator covered up to 2 weeks or process using traditional canning methods.
Notes
Enjoy as an accompaniment to pork, turkey, roasted chicken or grilled salmon or as condiment with pork tenderloin, ham or turkey on roll as a slider; served with cream cheese and crackers for easy holiday entertaining or on a charcuterie board with cheddar, goat or blue cheese.