Every fall I look for apples to pick around town and I usually find at least one friend who has more than they know what to do with. One year, after I ended up with a beautiful basket full, I decided to make some apple chutney and while I liked every batch I made, I have to admit that I went through way too many iterations of this before I settled on this version.
I honestly could eat this by the spoonful, but it is an amazing addition to a charcuterie board, alongside chicken or turkey or dabbed on top of sweet potatoes as part of an appetizer, like in my sweet potato and apple chutney recipe. Stored in a glass jar, it can last a few weeks in the fridge, which makes it a great make-ahead condiment for the holidays!
Cook the onions in extra virgin olive oil until translucent. Add the garlic and cook for another minute before adding the ginger, spices, apple cider vinegar and diced apples. Nestle in the thyme sprig.
Cook on medium low heat for 30-40 minutes or until nicely softened. Take off the heat, remove the thyme sprig and stir in the honey.
Apple Chutney
This apple chutney is delicious and versatile. Add this to a charcuterie board, make my sweet potato and apple chutney appetizer or serve alongside roasted meat. The possibilities are endless!
15
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Ingredients
2 tbsp extra virgin olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1/2 inch fresh ginger, grated
1/4 tsp each: ground cardamom, ground cloves, ground allspice and ground cinnamon
1/2 tsp fine sea salt
a few cracks of black pepper
2 apples, diced into 1/4 inch dice (if organic keep the skin on)
1 small thyme sprig
1/4 cup raw apple cider vinegar
1/4 cup raw honey
Directions
- Heat the extra virgin olive oil to medium low heat in a medium sized saucepan. Add the diced onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Stir in the grated ginger, ground cardamom, cloves, allspice, cinnamon, fine sea salt and cracked black pepper. Add the apple cider vinegar followed by the diced apples and stir thoroughly. Nestle the thyme sprig into the mixture and cook over medium low heat for 30-40 minutes or until the apples have fully softened.
- Remove the pot from the heat, discard the thyme sprig and stir in the honey. Let cool completely. Transfer to a glass jar and store in the fridge.*
Notes
- *Thanks to the vinegar this chutney keeps well in the fridge for a few weeks. Always check for signs of spoilage before consuming any stored foods.
