Fresh Apple Chutney
Source: Karen Solomon, Jam It, Pickle It, Cure It
This recipe was demonstrated for CUESA’s Market to Table program on October 7, 2017.
Spicy and sweet, this hefty little condiment is rich, fruity, and decadent – and a delicious way to celebrate the fall harvest. Try it next to your Indian curry, atop rice and scrambled eggs, or paired in a sandwich with mild, milky cheese. Note that this recipe is not suitable for canning. Refrigerated, it will keep at least a week.
Makes about 3 cups
1 tablespoon cumin seeds
1 teaspoon whole coriander
2 teaspoons Aleppo pepper
1 teaspoon yellow mustard seeds
⅓cup neutral vegetable oil, such as canola or grapeseed
1 very small red onion (4 ounces), peeled and diced small
1 small red bell pepper (5 ounces), diced small
2 teaspoons kosher salt
5 medium-large apples (2 pounds), peeled, cored, diced small
¼ cup brown sugar
¼ cup water
½ cup lightly packed cilantro leaves, chopped
In a small, heavy-bottomed Dutch oven, add the cumin, coriander, pepper, and mustard seed. Cook over medium-high heat until the spices become fragrant and the cumin seeds toast to a light brown color, about 3-5 minutes, stirring often. Remove the spices from the pot and transfer them to a spice grinder (I use a coffee grinder dedicated to spices). Allow them to cool, then grind them to a powder. Set aside.
Return the Dutch oven to the stove over medium-high heat. Add the oil, onion, bell pepper, and the salt, and cook, stirring occasionally, until the onion and peppers are dark brown on the edges, about 12 minutes. Reduce the heat to medium. Add about half the chopped apple to the pot and stir to fully coat the apples with oil. Let the apples tenderize by cooking for about 5 minutes, stirring often. Add the remaining apples, ground spices, brown sugar, and the water. Cook, stirring frequently, until some of the apples are very soft, but all are cooked through, about another 5 minutes.
Turn off the heat and stir the chutney to cool it slightly. Add the cilantro to the pot and stir to combine.
You can serve the chutney immediately or pack it into a glass jar or other odor-resistant container (one with a tight-fitting lid) and cool completely before refrigerating. The chutney should then be served cold, rather than reheated.