I adore apples; and I am already mourning the end of their season. So, why not make a chutney? It is easy and goes with anything. (I would love to make it with duck).
Here it is served with chicken thighs cooked in the skillet with some seven-spice seasoning and deglazed with a splash of white wine.
TO MAKE THE CHUTNEY:
- 5 apples (I used Gala)
- 1 1/2 cups of onion
- 3/4 cup of golden raisins
- 1/2 cup of apple cider molasses (use honey as a substitute)
- 1/2 cup of dark brown sugar
- 1/2 cup of hot water
- 2 tablespoons of rice vinegar
- 1 teaspoon of turmeric
- 1/2 teaspoon of cinnamon
- a grind of black pepper, a teaspoon of salt
- 3 Tablespoons of olive oil
- Heat 1/4 cup of olive oil; fry 1 cup of chopped onions till the onions are translucent.
- Add 4 cups of cut-up apples (I used Gala), 3/4 cup of golden raisins, 1/2 teaspoon of turmeric, a pinch of cinnamon, 1/2 cup of apple cider molasses (can substitute honey), 1/2 cup of hot water, 2 tablespoons of rice vinegar, 1/2 cup of dark brown sugar a grind of black pepper and some salt (to taste).
- Cover the pot and simmer for one hour or longer until the apples are meltingly tender and the mixture is like a chutney.
Serve with some pork chops or pork tenderloin or chicken thighs or anything that strikes your fancy.
Chutney recipe inspired by Chef Antony Cointre Chutney pomme-raisin.