It’s fall and apple season is upon us. At Thanksgiving, we had more than our fair share of apple desserts; from pies to crumbles, crisps and cobblers. Today we were craving something savoury and thought a perfect thing to make would be an apple chutney. We decided to get a little experimental and added some curry spices to kick up the heat a bit. This chutney is slightly sweet and slightly spicy with a nice warming sensation. This goes great with goat cheese or a nice aged cheddar. You could even try it on top of baked brie.
- 5 MacIntosh Apples, diced
- 1 yellow onion, diced
- 1/2 cup apple cider vinegar
- 3/4 cup apple cider
- 1 tsp grainy mustard (we used local favourite Kozlik’s Triple Crunch)
- 3/4 cup brown sugar
- s & p to taste
- 1 tsp curry powder
- 1 tsp chili flakes
- 1/2 tsp garam masala
- In a large pot, combine all ingredients
- Bring to a boil and reduce heat to a simmer
- Simmer for 40 min until thick
- Allow to cool and serve on the side of a cheese plate or on top of baked brie.
This recipe makes quite a lot of chutney: about 2 jam sized 25omL jars. You can preserve this chutney in glass jars, much like you would with jam or you can freeze it in small containers and pull out the night before you have guests coming.