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Ginger Apple Chutney

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

A bright, spicy blend of some of fall’s best produce. A surprisingly versatile condiment!

Ingredients

  • 1 whole Medium Onion, Diced
  • 3 Tablespoons Fresh Ginger, Minced
  • 8 whole Medium Crisp Apples, Diced In 1/4" Pieces
  • ½ cups Lemon Juice
  • 1 teaspoon Canola Oil
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 1 cup Apple Cider
  • 1 cup Apple Cider Vinegar

Preparation

Dice onion, peel and mince ginger, and peel apples. Dice apples into 1/4″ pieces and place them in a separate bowl, sprinkling a bit of the lemon juice over them after adding each diced apple to prevent them from turning brown.

Heat canola oil in a large pot, at least 3 quarts in size. Add onion and ginger and sauté for about 5 minutes or until onions begin to soften. Add apples, salt, and pepper and cook an additional 5 minutes, stirring frequently. Add apple cider and apple cider vinegar and stir well. Bring to a boil, then reduce heat and simmer uncovered for about 35 minutes, stirring occasionally. The liquid should reduce by about 3/4 and the mixture should be thick, not liquidy. Adjust seasoning to taste with additional salt and pepper if desired.

If you are not canning the chutney, store in an airtight container for 1-2 weeks.

For canning:
Fill 4-5 sterilized half-pint jars with chutney. Pound the jars on the counter to remove any air bubbles, and ensure that each jar has 1/2″ head space. Place flat lids on the jars and spin on the rings finger-tight. Process in a water bath canner for 15 minutes. Remove jars from canner and allow them to sit overnight to cool.

Remove rings from jars and lift by the edge of the flat lid to ensure a tight seal. Label jars and store in a cool, dark place.

Adapted from Katie at the Kitchen Door.

One Comment

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The Girly Girl Cooks on 12.15.2012

This Chutney would be so good with some pork loin!

One Review

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rinabeana on 9.23.2014

Delicious! I made this to have over pork tenderloin (didn’t can it) and it was an excellent complement! I added a little cardamom and allspice, but the ginger gave it a kick. Thanks for sharing!

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