The apples in this Farm Box were looking kind of rough so I didn’t want to eat them raw. I could just tell from looking at them that they were going to be on the mealy side and nothing grosses me out more than a mealy apple. I was having a ladies brunch in a couple weeks and I always put out a cheese try for my guests so I decided to take the apples and turn them into chutney. I love chutney with a good strong cheese. It’s a great accompaniment.
This recipe made two small jars and my guests took down one whole jar at the brunch. I’d say it was a success and I still have one jar left for me to enjoy.
Adapted from Panini Happy
- 2 cups of apple cider vinegar
- 2 cups of sugar
- 1 1/2 lbs. of apples peeled, cored and chopped into 1/2 inch pieces
- 3 Tbs fresh lemon juice
- 10 large cloves of garlic
- 1 2oz piece of ginger peeled and chopped
- 1 1/2 tsp of salt
- 1 tsp dried crushed red pepper
- 1 1/2 cups golden raisins
- 1 Tbs yellow mustard seeds
Bring vinegar and sugar to boil in heavy large non-aluminum saucepan, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat.
Toss apples and lemon juice in large bowl. Combine garlic, ginger, salt and red pepper in processor; blend until finely chopped. Add apple and garlic mixtures, raisins and mustard seeds to vinegar. Simmer until apples are tender and chutney thickens, stirring occasionally, about 45 minutes. Place in bowl. Cool. Cover; chill. (Can be made 1 week ahead. Keep chilled.)