Whip up a batch of this Apple Raisin Chutney—it’s the perfect companion to meat dishes or a delightful appetizer when paired with goat cheese, crackers, figs, and nuts!
INGREDIENTS
- 1.5 lb. Honeycrisp or Pink Lady apples, peeled and finely chopped (about 4 medium apples)
- ⅔ cup sugar
- ¼ cup packed light brown sugar
- ⅓ cup apple cider vinegar
- ¼ cup red wine vinegar
- 1 cup raisins
- ⅓ cup finely chopped fresh ginger
- 2 ½ Tbsp. fresh lemon juice
- 1 tsp. paprika powder
- ¾ tsp. freshly grated nutmeg
- ¾ tsp. kosher salt
- ½ tsp. ground cloves
- ¼ tsp. allspice
- ½ tsp. ground black pepper
- 2-3 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 3 sticks cinnamon
Pairings
- Pistachios
- Crackers
- Goat cheese
- Dates
INSTRUCTIONS
- In a large (3 or 4-quart) saucepan, combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to medium-low to simmer.
- Stir occasionally and let the chutney cook for about 2 hours, until it thickens and reduces (it’s worth the wait!).
- Serve warm alongside your favorite cooked meats, such as pork or chicken, or enjoy it cold with tangy goat or sheep cheese, crackers, dates, and nuts.
NOTES
- Honeycrisp or Pink Lady apples work best due to their balanced sweet-tart flavor.
- Be sure to stir the chutney occasionally to avoid burning and to help it cook evenly.
- For a smoother texture, blend the chutney after cooking if preferred.
- The chutney will continue to thicken as it cools.
- Store leftovers in an airtight container in the refrigerator for up to two weeks. It improves in flavor after a day or two!
- This chutney makes a lovely homemade gift when packaged in a jar with a ribbon.
