APPLE AND CARAMELISED ONION CHUTNEY
Ingredients
1 pound Onions (2-3 medium), quartered and thinly sliced
2 tablespoons Oil or Butter or a combination
1 pound Tart Apples, such as Granny Smiths (2-3 medium), peeled, cored, and cut into small pieces
1 cup granulated Sugar
1/3 cup + 2 tablespoons Apple Cider Vinegar
2 tablespoons grated or finely minced fresh Ginger
1 tablespoon fresh Lemon Juice
1 1/2 teaspoons Curry
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 teaspoon Dijon Mustard
Instructions
Caramelize the onions in the fat (oil, butter or combination). Deglaze the pan with 2 tablespoons of the cider vinegar and pour the onions and the deglazing liquid into a large, heavy enamel or stainless steel pot.
Add the apples, sugar, and ginger. Mix all the ingredients and bring them to a rolling boil over high heat. Lower the heat and simmer the mixture, uncovered for 20 minutes, stirring every few minutes.
Add the lemon juice, curry powder, alt, cinnamon and Dijon mustard. Raise the heat slightly and continue cooking at a high simmer for another 5 minutes.
Let the mixture cool before putting in an airtight container. The mixture should be kept refrigerated and is best eaten cold. Will last for weeks (or longer) refrigerated.
Notes
The apple and onion pieces will not generally get smaller during cooking, though the apples do soften and a few may break up as you stir the chutney. If you prefer your chutney smooth, chop the apple and onion into smaller pieces.
Do not use a cast iron pot (except one that is enamel-coated) after you mix in the vinegar. Cast iron does not react well to acidic ingredients.
Source and photo: motherwouldknow. com
Ingredients
1 pound Onions (2-3 medium), quartered and thinly sliced
2 tablespoons Oil or Butter or a combination
1 pound Tart Apples, such as Granny Smiths (2-3 medium), peeled, cored, and cut into small pieces
1 cup granulated Sugar
1/3 cup + 2 tablespoons Apple Cider Vinegar
2 tablespoons grated or finely minced fresh Ginger
1 tablespoon fresh Lemon Juice
1 1/2 teaspoons Curry
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 teaspoon Dijon Mustard
Instructions
Caramelize the onions in the fat (oil, butter or combination). Deglaze the pan with 2 tablespoons of the cider vinegar and pour the onions and the deglazing liquid into a large, heavy enamel or stainless steel pot.
Add the apples, sugar, and ginger. Mix all the ingredients and bring them to a rolling boil over high heat. Lower the heat and simmer the mixture, uncovered for 20 minutes, stirring every few minutes.
Add the lemon juice, curry powder, alt, cinnamon and Dijon mustard. Raise the heat slightly and continue cooking at a high simmer for another 5 minutes.
Let the mixture cool before putting in an airtight container. The mixture should be kept refrigerated and is best eaten cold. Will last for weeks (or longer) refrigerated.
Notes
The apple and onion pieces will not generally get smaller during cooking, though the apples do soften and a few may break up as you stir the chutney. If you prefer your chutney smooth, chop the apple and onion into smaller pieces.
Do not use a cast iron pot (except one that is enamel-coated) after you mix in the vinegar. Cast iron does not react well to acidic ingredients.
Source and photo: motherwouldknow. com