Photo: c. foodblogchef 2021
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GREEN APPLE-GINGER CHUTNEY
Yield about 1 cup
Ingredients:
2 tablespoons packed light-brown or turbinado sugar (I use turbinado.)
2 tablespoons cider vinegar
1/2 teaspoon seeded and minced fresh jalapeño (can use minced jar jalapeños.)
½ teaspoon cinnamon
1 whole clove
1+ cup of green apple, peeled, cored, and cut into 1/2-inch cubes
1/4 cup finely diced yellow onion
1 tablespoon dried cranberries (Craisins)
1/4 teaspoon mustard seeds
1 teaspoon grated fresh ginger
Kosher salt
Preparation:
1. Combine the sugar, vinegar, jalapeño, cinnamon, and clove in a heavy-duty saucepan. Cook over medium-high heat until the sugar is completely dissolved, 3 to 4 minutes.
2. Stir in the apple, onion, cranberries, mustard seeds, fresh ginger, and 1/4 teaspoon of salt.
3. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the mixture is soft and the liquid has reduced somewhat about 30-40 minutes.
4.Uncover and continue to simmer until the liquid has almost evaporated, about 10 minutes more. (You want to leave a small amount of liquid in the bottom of the pan.)
Adapted from: https://www.finecooking.com/recipe/pear-ginger-chutney
Green Apple-Ginger Chutney
I developed this recipe specifically for Québec Pork Pie. Either pear or apple will work for the chutney. The sweet-and-tangy, savory condiment is a perfect complement to the richness of the meat pie. It is also excellent paired with grilled meat or poultry. If you prefer a smoother condiment, process the chutney in a Magic Bullet or blender until smooth for fruit ketchup. Enjoy!