This chutney doesn’t shy away from interesting flavors. Earthy spices like cumin and fennel seeds add depth to the sweet-tart apples, fresh ginger adds bright heat, and red onion adds savory appeal. The serrano chilies are optional—try a little of the pepper before adding to the pot to test its spiciness When you’re stirring the apples, don’t use too much force, you want them to hold their shape in the pot. Transfer to pretty jars and label to give as gifts.
2 tablespoons vegetable oil
2 teaspoons cumin seeds
2 teaspoons fennel seeds
1 medium red onion, halved and thinly sliced
2-inch piece fresh ginger, peeled and cut into matchsticks
4 pounds sweet-tart apples, such as Granny Smith or Pink Lady, peeled, cored and cut into 1-inch pieces
1 cup golden raisins
1 red serrano chile, thinly sliced (optional)
1 cup apple cider vinegar
½ cup light brown sugar
1 teaspoon kosher salt
Sat fat 0.07g
How to Make It
Heat oil in a large heavy-bottomed saucepan over medium-high. Add cumin and fennel seeds and cook, stirring, until they begin to pop, about 2 minutes. Add onion and ginger and cook, stirring often, until softened, about 4 minutes. Add apples, raisins, chile, vinegar, brown sugar, and salt and stir to combine.
Bring to a simmer and reduce heat to medium-low. Cover and cook, uncovering and stirring occasionally, until apples have released a lot of liquid, 8 to 10 minutes. Uncover and cook, stirring gently (you want the apple pieces to hold their shape), until liquid is reduced and glazes the apples, 15 to 20 minutes.
Let cool slightly and transfer to resealable containers. Chutney will keep in the refrigerator for up to 3 weeks.
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