2000s Recipes + Menus
Apple Chutney
Makesabout 3 cups
- Active time:15 min
- Start to finish:1 1/4 hr
December 2008
Applesauce goes global in a chutney spiced with ginger and red-pepper flakes. Tart Granny Smiths and sweet Galas are cut into chunks, giving this topping a firm bite. Fabulous over potato latkes, it’s also delicious with zucchini latkes.
- 2 Granny Smith apples
- 2 Gala apples
- 1 1/2 cups cider vinegar
- 1 1/2 cups packed light brown sugar
- 1 large onion, chopped
- 1/2 teaspoon hot red-pepper flakes
- 2 tablespoons finely chopped peeled ginger
- 2 cloves
- 2 Turkish bay leaves or 1 California
- 2 tablespoons fresh lemon juice
- 1 cup golden raisins
-
Peel and core apples, then cut into 1/4-inch pieces.
-
Simmer apples with remaining ingredients and 1 tsp salt in a large heavy saucepan, stirring occasionally, until tender and juices have thickened, about 1 hour. Discard bay leaves.
Cooks’ note: Chutney keeps, chilled, 1 week.
- Keywords
- paul grimes,
- winter holidays,
- winter,
- gourmet entertains,
- apple
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