Yesterday, I found some local apples that were way past their snacking prime. I’d stashed them in the extra refrigerator in our garage, then completely forgot about them.
Despite their slightly withered state, I decided they’d be perfect in a cooked apple recipe. Not having enough to make a proper batch of applesauce, I made this apple chutney instead.
I love this chutney (which resembles a savory, chunky applesauce) on its own, but it was also a great addition to tacos I made with leftover slow-cooked pulled pork (which I spiced up with just a bit of natural barbeque sauce).
I think this chutney would be great with all meats, really, including Thanksgiving turkey.
Recipe for Apple Dried Cherry Chutney
Makes about 4 cups
- about 7 cups chopped apples (I used 5 local Gala apples)
- 1 cup dried cherries (I used unsweetened, unsulphured cherries)
- 1 cup champagne vinegar (or apple cider vinegar)
- 1 cup dry white wine
- 3 tablespoons raw/organic sugar
- 1 shallot, minced
- 1 tablespoon mustard seeds
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dry mustard powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 2 pinches of red pepper flakes, or to taste
- 2 pinches of coarse sea salt, or to taste
1. Combine all ingredients in a medium-large pot on the stove. Bring to a boil, then reduce flame to medium and continue to cook, stirring occasionally.
2. Cook for 15-20 minutes, until there’s no more visible liquid, and the fruits are quite tender, but not broken down. Taste and adjust seasonings. You can eat this right away, but it’s best to allow the flavors to meld in the refrigerator overnight before serving. Refrigerated, this chutney will keep for 1-2 weeks.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson