Apple Chutney

This is another Ina Garten, AKA The Barefoot Contessa recipe, which I LOVE! Easy, delicious, versatile and has a long shelf-life in the fridge so good in so many different ways. I made this to go with a Roasted Pork Loin (recipe coming next week!), but it is also good on chicken, served as an accompaniment to a charcuterie board and really good on just about anything.

Roast Pork Loin served with lightly glazed carrots and super, creamy, rich mashed potatoes.

The most difficult part of this recipe is peeling and chopping the apples. And if that’s as hard as it gets, don’t wait to make this chutney!

Start by peeling, coring and dicing  the apples. Ina uses 6 Granny Smith’s. I only had 5 so I used them along with one Honey Crisp.

Next add all the other ingredients: 1 cup yellow onion; 2 Tbsp. minced fresh ginger; 1 cup freshly squeezed orange juice (2 oranges); 3/4 cup good cider vinegar; 1 cup lightly packed brown sugar; 1 tsp. whole mustard seeds; 1/4 tsp. hot red pepper flake; 1 1/2 tsp. kosher salt.

I took the liberty of adding 3 Tbsp. honey and 1 big sprig of thyme. Ina also adds 3/4 cup raisins. I was out of raisins and think I like it better without them. The texture of this chutney with apples and onion alone was perfect. I added the honey since I knew the raisins would add more sweetness. Worked out just fine. The pop of the mustard seeds add a perfect balance to the soft apples and onions. Red pepper flake and ginger add just the right amount of heat to sweetness ratio.

Toss all of those ingredients into the chopped apples. Stir to combine well and heat on medium high heat until the mixture begins to boil, stirring occasionally. Reduce heat to simmer and continue cooking, stirring occasionally for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add in the raisins (if you are using).

Set aside to cool and store covered in the refrigerator for up to 2 weeks. That’s it! As Ina likes to say…”How easy is that?!”

Can’t wait to share the Pork Loin, which I glazed with Honey and Garlic.

Tender delicious and perfect with this Apple Chutney!

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Apple Chutney

Perfect balance of sweet, salty, and tangy vinegar. Just what you want in a Chutney! Apples and Pork are a marriage made in Heaven.

Ingredients

• 6 Apples. I used 5 Granny Smiths and 1 Honey Crisp
• 1 cup Yellow onion, chopped
• 2 Tbsp. Fresh ginger root, finely minced
• 1 cup Freshly squeezed orange juice, from 2 oranges
• 3/4 cup Cider vinegar, good quality
• 1 cup Light brown sugar, lightly packed
• 1 tsp. Whole dried mustard seeds
• 1/4 tsp. Hot red pepper flakes
• 3 Tbsp. Honey
• 1 sprig Fresh Thyme
• 1 1/2 tsp. Kosher salt
• 3/4 cup Raisins, optional If you use the raisins, do not add the honey.

Instructions

• Peel, core and chop the apples into 1/2 inch dice.
• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally.
• Reduce heat to simmer and continue cooking, stirring occasionally for 50 minutes to 1 hour, until most of the liquid had evaporated. Take off the heat and add the raisins (if you are using).
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.