Chutney de pomme (Apple chutney)
The following is a recipe for chutney which, for those who are less familiar with this delightful condiment, is a sort of savory jam generally including onions, hopefully ginger and lots of spices. Perfect for over-cooked meats, French cheeses, marinades, last-minute Christmas gifts, etc...
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Ingredients
- Apples 2,2 lbs (1 kg), see Note below
- Onions 1,1 lbs (500 g)
- Apple cider vinegar 50 cl, see Note below
- Lemons 2
- Currants 1 cup (150 g)
- Sugar 1 cup (200 g)
- Ginger 1 3-inch (5 cm) piece
- Cinnamon 1 tsp.
- Salt 1 tsp.
Instructions
- Peel, quarter and core the apples. Finely slice the quarters.
- Peel and finely chop the onions.
- Wash and dry the lemons. Thinly slice. Remove the seeds and then chop each slice into multiple pieces.
- Peel and grate the ginger.
- Peel and crush the garlic.
- Place the apples, onions, lemon, garlic and ginger in a wide-bottomed pot.
- Add in the vinegar and bring to a boil. Let it simmer, stirring occasionally, until the apples are no longer opaque but a bit transparent-like, you know, the way apples get when they’ve simmered for a while. (About 15 minutes.)
- Add the sugar and stir until dissolved. Let simmer until the sauce thickens, about 25 minutes.
- Add the raisins, salt and cinnamon. Bring quickly to a boil and then remove the pan from the heat.
- Pour into your prepared, sterilized pots.
- Close the lids and turn the pots upside down to cool.
- Wait one month before opening.
Notes
Apples: It is recommended to weigh the fruit after you have peeled and cored the apples to ensure that the fruit to sugar ratio comes out right. That said, if you are missing .2 lbs of apple or .1 lbs of onion I wouldn’t sweat it.
Apple cider vinegar: All out of apple cider vinegar ? Use white wine vinegar instead.