Apple Chutney: Quick, Simple and Delicious!
Zack Muma
This month I chose this apple chutney recipe to try out because it said it was an easy, 15-minute recipe … great for busy times such as harvest season! Apples are in season and thanksgiving is this weekend, so it’s the perfect time to test this one out and share it with you so you can try it for your own weekend harvest feasts. Lightly spiced (unless you want to tweak it with the optional additions) with sweet and tangy flavour that pairs well with cheese platters, grilled cheese (who wants a fancy grilled cheese thanksgiving dinner?!) or turkey sandwiches (great for your traditional thanksgiving dinner leftovers!)
The recipe is simple:
- 2 small sweet/tart apples (I used some wild fenceline feral apples), about 1-3/4 cups diced
- 2 TBSP brown sugar (I substituted the sugar with 1 TBSP buckwheat honey from Nith Valley Apiaries)
- 2 TBSP water (I downsized this to 1 TBSP due to the honey already adding liquid)
- 1 TBSP apple cider vinegar
- 2 TBSP golden raisins (I actually used some raisins I made from our Montreal Blues grapes!)
- ¼ cup walnuts, chopped
- ¼ tsp ground cinnamon
- ¼ tsp pure vanilla extract (optional)
- 1 pinch salt
- 1 pinch freshly ground nutmeg (optional, adds extra depth of flavour)
- 1-2 TBSP freshly grated ginger (optional, adds a zippy kick of flavour)
Instructions:
- Add all ingredients to a small/medium saucepan over medium heat.
- Cook (covered) until the apples are fork-tender but not mushy, about 8 minutes.
- Serve hot or cool and store in fridge up to 2 weeks. This recipe can be served hot or cold.
Hope you enjoy this easy way to fancy up some apples for Thanksgiving dinners, leftovers or your fall noms in general!
Wishing you a happy Autumn and crisp, cozy fall walks in our sweater weather!
~Jodi