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.
