The 5 Tastes Table

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Green Apple-Ginger Chutney

Photo: foodblogchef 2021

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!

Green Apple-Ginger Chutney
Yield: 1 cup chutney

Ingredients:

  • 2 tablespoons packed light-brown or turbinado sugar (I use turbinado.)

  • 2 tablespoons cider vinegar

  • 1 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