Prep 20 mins
Cook 2 hrs
This is from the Duck Soup Inn in the San Juan Islands. We really liked this alot with ham.
- 3 cups granny smith apples, peeled and chopped (about 4 medium)
- 1 cup onion, chopped
- 1 cup brown sugar, firmly packed
- 1 cup water
- 3⁄4 cup cider vinegar
- 1⁄2 cup red pepper, chopped
- 1⁄2 cup dried currant
- 1 tablespoon fresh gingerroot, chopped
- 1 1⁄2 teaspoons garlic, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon dry crushed red pepper
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground allspice
- 1 pinch clove
- Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer until liquid is slightly syrupy, stirring occasionally, about 1 hour.
- Season chutney to taste with salt and pepper. Cool to room temperature.
- Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.
This was a big hit with the pork roast at Christmas dinner. I'll definitely be making it again! The only thing I changed was to add about 1/4 tsp. of ground cardamom and 1/4 tsp. of white pepper.
This apple chutney tasted like it was actually made for Porkchops with Garlic Hoisin Sauce #280628. We also had sweet potatoes. Very good dish to make and everything was on hand. We split the recipe in half. Thanks for posting!
This chutney really does go wonderfully with ham. It's sweet and tart and has a bit of a kick from the crushed red pepper, plus it looks terrific. I did reduce the amounts of nutmeg, allspice and cloves, personal preference, and had to simmer 1 1/2 hours. For me this recipe is quite a bit more than 6 servings. Great recipe, lazyme!