Although it looks sweet, this recipe also has some bite and goes with almost anything savory. It goes fantastically with pork, but was also great on eggs & toast.
Based off of the “Quick Ginger-Apple Chutney” recipe on page 24 of the Spring Entertaining 2012 magazine from the editors of Cook’s Illustrated Magazine.
Ginger Apple Chutney
- 1 Tbsp vegetable oil
- 1 small onion, finely diced
- 2 apples, tart & firm such as Granny Smith, peeled, cored & finely diced
- 1/8 tsp cayenne pepper
- 1/4 cup finely diced candied ginger
- 1/4 tsp ground allspice
- 1 cup apple cider
- 1-2 Tbsp molasses, preferably blackstrap molasses if you have it
- 1-4 Tbsp honey, depending on taste
Cook onion, apple, and cayenne pepper in non-stick skillet over medium to medium-high heat, stirring occasionally, until softened (about 10 minutes).
Stir in candied ginger & allspice, continue to cook and stir for a couple of minutes.
Add in cider and 1 Tbsp each of molasses and honey, and bring to a boil. Scrape down any browned bits off the pan back into the cider, let boil until cider starts to thicken a bit.
Check taste, add more molasses or honey if necessary to adjust how it tastes. Continue to heat and occasionally stir until it is as thick as you want it. You may need to lower the heat and stir more often as more liquid gets absorbed or evaporated.
Can be served hot or cold.