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.