Prep 45 mins
Cook 20 mins
By using a combination of 2 types of apples, you get a blend of chunky and saucy textures and with the addition of cider, a deep apple flavour. The plum adds more fruitiness and an attractive colour. Serve with pork, ham or chicken -- or -- use as part of an appetizer over cream cheese or a wheel of brie cheese
- 1 1⁄2 cups apples, tart, peeled and chopped (Crispin, Granny Smith, Northern Spy or Empire)
- 3⁄4 cup apple, soft, peeled and chopped (McIntosh)
- 1⁄4 cup onion, diced
- 1 teaspoon gingerroot, minced
- 1⁄3 cup sugar
- 1⁄2 teaspoon kosher salt
- 1 pinch hot pepper flakes
- 1 1⁄2 cups hard apple cider
- 1⁄2 cup plum, chopped (purple or red)
- 1 tablespoon mint (or basil)
- Combine cooking apples, soft apples, onion, ginger, sugar, salt, hot pepper flakes and cider. Bring to a boil over medium high heat. Reduce heat and simmer, stirring occasionally for 10 minutes or until soft apples start to break down.
- Stir in plums and simmer for 5 minutes longer or until plums start to soften and chutney is thickened. Remove from heat and stir in basil or mint.
- In clean canning jars, pour hot chutney into jar, inserting a narrow spatula gently into the jar to remove air bubbles. Let cool. Cover and refrigerate at least 2 days or up to 1 month.