Apple Shallot Chutney
This Apple Shallot Chutney goes together in minutes. I made it specifically to add to a charcuterie board I am making for Esther and Jack’s visit later this week.
It would also be excellent with pork loin or chicken. The West Indian red pepper corns add a little heat and great depth of flavor.
If you don’t have them, just use freshly ground black pepper. You also don’t need to use a mortar and pestle to crush them. The back of a spoon works well.
Peel and chop the apples. I used 1 Granny Smith and 1/2 of a Sugar Bee, but any type of apple is fine. Peel and chop 1/2 cup shallot. Peel and mince 1 large garlic clove. Combine the apples and shallots in a saucepan and add brown sugar, apple cider vinegar, cinnamon, cumin, pepper flakes and either the West Indian red pepper corns (crushed) or freshly ground black pepper.
Bring to a boil. Reduce heat to simmer for 15-20 minutes until the apples soften. You don’t want mush, but they should lose their firmness. Cool completely. Cover and refrigerate. Best if made a day or two in advance to allow the flavors to meld.
That’s it!
Apple Shallot Chutney
Ingredients
- 1 Granny Smith apple, peeled and chopped
- 1/2 Sugar Bee or other sweet apple, peeled and chopped
- 1/2 cup Shallot, peeled and finely diced
- 1 clove Garlic, peeled and minced
- 1/2 cup Apple cider vinegar
- 1/3 cup Brown sugar
- 1/2 tsp. Cinnamon
- 1/4 tsp. Each of cumin, red pepper flakes, West Indian red pepper corns, crushed, or freshly ground black pepper
- Salt to taste
Instructions
- Add all ingredients to a saucepan. Stir to combine and coat the apples and shallots with all the spices.
- Bring to a boil. Reduce heat and simmer for 15-20 minutes until apples soften slightly.
- Cool completely. Cover and place in refrigerator.
