Now that it is apple season, we are finding a variety of beautiful apples at the market. If you are wondering about different ways to preserve apples, try making chutney. 

My mom and I came up with this quick and easy spiced ginger-apple chutney to serve, as an addition to cranberry sauce, at our Thanksgiving meal. Growing up in a South Asian family, we always had chutneys and preserved spicy pickles on our table. This apple chutney makes a nice accompaniment to Indian food but it also pairs well with a holiday roast such as chicken or pork. It tastes delicious as a warmed dip on bread with cheese or served on a cheese and cracker platter. I even tried it in a tartlet- the flavor with pie dough made for a unique sweet and savory tart.

I used a combination of apples( fuji and red delicious) and stewed them down for about an hour. The apples are spiced and flavored with fresh ginger, onions, crushed red peppers, whole cloves, golden raisins, apple cider vinegar  and brown sugar. A little drizzle of a good quality EVOO adds flavor and shine .

The end result tastes like a spicy apple pie filling. You can feel free to adjust the spice level according to your taste. Lastly, if you are still brainstorming holiday gift ideas, this chutney would make a thoughtful DIY host/hostess gift. It is a gift you can feel good about sharing because you are bottling a piece of nature’s beauty that you have made with love.

Spiced Ginger-Apple Chutney

Top 8 Free; Vegan

Makes about 4 cups

• 6 medium apples, peeled, cored and chopped
• 1/2 c apple cider vinegar
• 3/4 cup light brown sugar or coconut sugar. *See Notes
• 1 large onion, finely diced
• 2 tablespoons grated fresh ginger( I use a microplane zester)
• 1 teaspoon whole mustard seeds, toasted & lightly crushed
• 1/4 teaspoon whole cloves
• 1/2- 1 tablespoon crushed red pepper flakes,  or to taste. *See Notes
• zest and juice of 1 lemon
• 1/2 cup golden raisins
• 1 tablespoon extra virgin olive oil or a bit more for drizzling on top

In a medium sauce pot, combine the apples, cider vinegar, sugar, onions, ginger, mustard seeds, cloves, and red pepper flakes. Bring to a boil over medium-high heat. Reduce heat to medium and cook for about 45 minutes to 1 hour stirring occasionally. Remove from heat and stir in lemon zest and juice. Stir in raisins. Taste and adjust for spice and salt.

Allow mixture to cool, pour into a mason or canning jar. Drizzle about a tablespoon of EVOO or enough to cover the top of the chutney. Chutney will keep for 2 weeks in refrigerator and up to 6 months in the freezer.

*Notes:

• If using coconut sugar, grind in a spice grinder. The finer sugar crystals will dissolve faster to create a smoother chutney.
• Toast whole spices in a dry small sauce pan (no oil). Shake pan occasionally to prevent burning. The spices are toasted when they are fragrant and some of the seeds may pop. I use a mortar pestle to lightly crush the seeds.
• Crushed red pepper flakes differ in spice level depending on freshness and variety. Start with 1 teaspoon at a time and add more based on spice preference.

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