Apple Onion Spicy Chutney

Apple Onion Chutney

I just googled “what is the difference between a jam and a chutney” because I wasn’t sure whether to call this recipe a chutney or a jam.  Turns out, a chutney incorporates sweet, spicy and sour elements and isn’t as smooth as a jam.  So, this IS a recipe for chutney!

Another recipe created out of necessity to get rid of all of the apples from apple picking.  This might be the new hit after Tomato Jam.
It’s spicy, sour and a bit sweet from the apples and caramelized onions.  Perfect with grilled cheese sandwiches, in a tart, slathered on eggs, brushed on tofu, plopped into soup….you get the idea.

After taking a sauce class with Peter Berley, I’ve really been into grinding my spices right before using them in a recipe.  I used our trusty mortar and pestle, but am a big fan of using an out-of-commissioned coffee grinder for large quantities.

spices

Apple Onion Spicy Chutney
Adapted from this recipe.

Ingredients:

  • 8 onions, chopped finely
  • 4-5 apples, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 2 cups white vinegar
  • 1/2 cup cider vinegar (you could probably use all cider, I just didn’t have enough)
  • 2 cups sugar
  • 1/2 cup brown sugar
  • 3 bay leaves
  • 2 teaspoons crushed peppercorns
  • 1 teaspoon crushed cloves
  • 1 teaspoon crushed allspice
  • 1/2 tablespoon crushed red pepper
  • 1/2 tablespoon salt

To Do:

  1. Heat up a bit of olive oil in a large pot and add the onions.  Let them cook until softened, about 10-15 minutes.
  2. Add the rest of the ingredients, stir and bring to a boil.  Stir for about 5 minutes and then reduce heat to a simmer.
  3. Cover pot and walk away.  Come back and give it a stir every 15 minutes or so.  You want everything to become a lovely brown color and cook down – it can take a while.
  4. Taste it.  Do you like it?  Add more spices if you want.  Once you can run a spoon through the mixture and a path forms without liquid filling it up, you’ve got the right consistency.
  5. Pour into jars and can – process in a hot water bath for 15 minutes.  You could also pour into jars and put them in the fridge.  They should last for a while because of all of the sugar and acid.
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5 Comments on “Apple Onion Spicy Chutney”

  1. eric says:

    I made an attempt at some chutney about a month ago. The intent was to make use of the overload of hot peppers. I cooked it too long (I think I was at the “hard ball” stage), and ended up with tiny little jars of something like peppery candy. Argh.

  2. tinaaar says:

    I did that with some beautiful Niagara grapes! You could dissolve some in boiling water and use it as a base for a funky cocktail.

  3. Sandy says:

    This will be appearing in our kitchen very soon. Today there’s a crockpotful of apples in an attempt at the apple butter recipe – smells delicious!

  4. [...] it all about? Apple Onion Spicy Chutney [...]

  5. [...] Apple Onion Spicy Chutney (thirtyaweek.wordpress.com) [...]


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