Sweet and Spice and everything niceC
hutneys are awesomely delicious. They are sweet, but not sweet like a traditional jam. Chutney has a savory components as well which balance it, makes it more versatile, and much more interesting to taste. Chutney’s texture is also unlike it’s cousin in that it is more chunky than jam, which brings some texture to the palate party.
Enjoyed all around the world, chutney is most commonly associated with Indian and African cuisines, and can be traced as far back to it origin sometime around 500 AD. (So the Google tells me.) It was at that time that the Romans introduced chutneys to European tables, which is actually where I fell in love with chutney. (English countryside. 17 years old. A picnic with my aunt and uncle. Cheddar and Chutney. Game over.)
Where as in India, the Caribeean, Africa and other parts of the world, Chutneys are often served with vegetables, meats and fishes. Europeans do it a little differently, often seen included on a cheese & charcuterie platters. Cheese and Chutney folks- that’s the good life right there.
The Chutney recipe is a fantastic one and extremely easy to make. I found it in Ina Garten’s cookbook to accompany one of the best pork recipes in the world. (yes, you read that right- I said best pork recipe in the world.)
The flavors were absolute perfection. Savory, spicy, sweet. It is amazing how good this chutney is. The recipe below yielded about 2.5 pint size mason jars, which would mean you would likely get about 5-6 jelly jars out of it, making a great food gift for friends and neighbors.
No question, the pork and apple chutney is superb. But what I really like to do with this chutney is serve it with a really great quality English cheddar. Mmmm….it’s just so good. You will simply be amazed at how the flavors come together and elevate each other. Your taste buds will thank you after this bite.
Sweet, Savory and Spicy! This chutney is perfect to serve with a sharp cheddar cheese or your favorite pork chop recipe.
- 6 Granny Smith apples peeled, cored and half-inch diced
- 1 cup chopped yellow onion
- 2 tablespoons minced fresh ginger
- 1 cup freshly squeezed orange juice 2 oranges
- 3/4 cup good cider vinegar
- 1 cup light brown sugar lightly packed
- 1 teaspoon whole dried mustard seeds
- 1/4 teaspoon hot red pepper flakes
- 1 1/2 teaspoons kosher salt
Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated.
Set aside to cool and store covered in the refrigerator for up to 2 weeks.
This recipe makes approximately 2.5 pint size mason jars.