Apple Chutney
inspired by a recipe from Frank Browning, whose family once owned Browning Orchard in northeastern Kentucky
Savor this chutney for as long as the apple season lasts and beyond — on a cheese or charcuterie board, with a grilled cheese sandwich, alongside baked ham or roasted pork, chicken or winter squash.
Ingredients
5 tart apples peeled, cored and cut into medium-large dice — Try a mixture such as Jonathan, Stayman Winesap, Empire, Granny Smith, McIntosh, etc..
2 cups roughly chopped, mixed dried fruit such as pears, peaches, apricots, golden raisins, dried cherries or Deglet Noor dates (try for three different types)
5 cloves garlic peeled and grated on a microplane
2 inch piece fresh ginger peeled and grated on a microplane
2 ½ cups sugar
1 ¼ cups red wine vinegar
2 teaspoons Kosher salt
ground cayenne pepper to taste, start with ½ teaspoon
Directions
Combine all ingredients in a heavy, non-reactive pot and bring to a boil over high heat.
Reduce heat to medium and simmer, stirring frequently, until the mixture resembles thick fruit preserves, about 30 minutes, adjusting heat as needed so it doesn’t scorch.
Taste for seasoning – add salt or cayenne, and vinegar or sugar if necessary to achieve the right balance of sweet, tart and spicy.
Remove from heat and cool to room temperature.Spoon into clean jars and refrigerate for at least 2 weeks to let flavors mellow. Chutney will keep for 2 months or so refrigerated.
Related Content
Dried Apple Peels
Easy oven-dried apple peels let you get one more treat out of an ingredient that would otherwise be discarded. They’re great for topping cereal, yogurt or a salad; or eating au naturel.
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